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    You are in: Home / Recipes / Egyptian Bean Soup ( Ful Nabed ) Recipe
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    Egyptian Bean Soup ( Ful Nabed )

    Egyptian Bean Soup ( Ful Nabed ). Photo by Sue Lau

    1/1 Photo of Egyptian Bean Soup ( Ful Nabed )

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sue Lau's Note:

    Quick and easy to make with a nice zippy flavor. Very nice with some warmed flatbread and hummus.

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    Units: US | Metric


    1. 1
      Sauté chopped onion in olive oil until almost tender.
    2. 2
      Add carrots, garlic and cumin, cooking briefly.
    3. 3
      Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
    4. 4
      Cook over medium heat until carrots are tender.
    5. 5
      Mix parsley, lemon juice, and fava beans into soup and heat gently.
    6. 6
      Serve garnished with fresh mint, if desired.

    Browse Our Top Clear Soup Recipes

    Ratings & Reviews:

    • on August 03, 2011


      Very nice soup. Some of you might flip out, but I happened to have a smoked turkey thigh simmering in ham bouillon, and I used that for the stock...thankfully, it made for a very nice soup, instead of the disaster that it could have been...LOL

      It is a soup that just cries for flatbread (so spaketh the bread addict). A teaspoon of curry powder might be nice...I'll try that next time. And bottled lemon juice works just fine, although I used a bit more than the recipe called for.

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    • on March 11, 2009


      For all the subs I had to make in this recipe, it turned out very well. I used 2 tsps dried parsley, 3/4 tsp ground cumin, chicken bouillon granules plus water, not sure if my paprika was the sweet kind or not, jarred lemon juice, frozen baby lima beans, and 1 1/2 tsp jarred, minced garlic. I chose to use 1/4 tsp cayenne. I garnished with a pinch of dried mint in each bowl. The flavor was great and though I dislike limas, I really liked them in this soup. Bf said the soup was OK, but was very disappointed there was no meat, though he thought the flavor and amount of spicyness was really good. I thought the flavors came together really well and had a nice spice to it. We both had 2 servings. Bf suggests that I try making this again with ground pork. Although it would substantially change the recipe, I might do that. Aside from my subs, I followed the rest of the recipe as stated, and would make it that way again. I'm sorry I wasn't able to make it exactly to keep the recipe authentic, but I enjoyed this and will be having leftovers for tomorrow's lunch. Thank you so much for sharing, Sue. :) Made for Please Review My Recipe tag game.

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    Nutritional Facts for Egyptian Bean Soup ( Ful Nabed )

    Serving Size: 1 (223 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.0
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 251.3 mg
    Total Carbohydrate 27.5 g
    Dietary Fiber 7.2 g
    Sugars 6.2 g
    Protein 8.0 g

    The following items or measurements are not included:

    vegetable broth

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