Title: Broad Bean Soup (Fool Nabed)
Categories: Vegetable Soup Mideast
Yield: 10 Servings

2	c	Large broasd beans; soaked for 24 hours
8	c	Water
1	tb	Olive oil
2	tb	Ginger; grated
2	cl	Garlic; crushed
2	ts	Salt
1	ts	Pepper
1	ts	Cumin
1/4	c	Lemon juice
2	tb	Parsley; finely chopped

Drain beans and remove skins. Place beans in saucepan with water and bring to a boil. Cover and cook over medium heat for 1 1/2 hours or until well cooked. Allow to cool. Puree in a blender; then return to saucepan and bring to a boil, adding more water if necessary. Stir in remaining ingredients, except parsley, and bring to a boil. Cook over medium heat for 5 minutes, stirring a few times. Place in bowls; then garnish with parsley before serving.

Source: Vegetarian Journal, Sept/Oct 1995 from Pooh's Recipe dbase (lisa_pooh@delphi.com)

From: Lisa_pooh

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