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Ful Nabed (Fava Bean Soup)

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  • 2 cups fava beans, washed
  • 6 cups water
  • 1 teaspoon cumin
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons parsley, finely chopped
  • Salt and pepper, to taste


  • Soak the fava beans overnight in the 6 cups of water.
  • Drain the beans but reserve the water and set aside. Remove the skins from the beans and put the beans in a saucepan.
  • Measure the reserved soaking water and add enough to make 6 cups. Add this to the beans. Bring to a boil. Cover and lower heat to simmer 1 hour, until the beans are tender.
  • Puree the beans in a blender. Return the bean puree to the saucepan. Add remaining ingredients with exception of the parsley. Bring to a boil, lower heat, and cook for another 5 minutes.

Yields: 6 servings.

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"Ful Nabed (Fava Bean Soup)";