Fava Bean Soup (Egypt)

         Yield: 8 servings
Categories: Soups, Beans

2 c Fava beans; soaked in 6 c Water Salt and pepper; to taste 1 ts Cumin 2 Cloves garlic; crushed 1/4 c Olive oil 1/4 c Lemon juice 2 tb Fresh coriander leaves; -finely chopped OR parsley Drain the fava beans but reserve the water. Skin the beans and place in a saucepan. Measure the reserved water, and top up if necessary to alike 6 cups; then bring to a boil. Cover the saucepan and cook over low heat for about 1 hour or until the fava beans are tender. Puree in a blender. Return the puree to the saucepan and stir in the remaining ingredients except the coriander leaves or parsley. Bring to a boil and cook for about 5 minutes over low heat. Serve in individual bowls garnished with the parsley or coriander leaves. *Hanneman >"Fool Nabed," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by MM_Buster v2.0l.