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Broad Bean Soup (Fool Nabed)

loo, middle east, soups, vegetables

2 cup large broasd beans; soaked for 24 hours
8 cup water
1 tablespoon olive oil
2 tablespoon ginger; grated
2 centiliter garlic; crushed
2 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/4 cup lemon juice
2 tablespoon 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

Yield: 10 servings

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