Broad Bean And Vegetable Soup- Shawrbat Fool

BROAD BEAN AND VEGETABLE SOUP - SHAWRBAT FOOL

8 Preparation Time :

Categories : Vegetables Beans

Soups Amount Measure Ingredient -- Preparation Method -- -- --

** NONE **

2 cups large broad beans, soaked for 24 hours I Tablespoon olive oil

2 medium

onions, chopped 4 cloves garlic, crushed I hot pepper,

finely chopped 2 medium tomatoes, chopped into small

pieces I medium carrot, finely chopped I medium

potato, diced into 1/2-inch

1/2 c finely chopped coriander leaves

1 teaspoon pepper

1 teaspoon cumin

cups water Drain beans, remove skins, and set beans

aside.

Heat oil in a saucepan; then sout6 onions, garlic,

and hot pepper for 10 minutes. Add remaining

ingredients and bring to boil. Cover and cook over

medium heat for 1 hour or until broad beans are

well-cooked, stirring a few times and adding more

water if necessary.

Note: 4 cups of pre-cooked fava beans can be

substituted for the 2 cups of dry beans. If the

cooked fava beans are used, cook the soup for only

about 40 minutes. - - - - - - - - - - - - - - - - - -