Egyptian Bean Soup Ful Nabed
Experience the comforting warmth of Egyptian cuisine with Ful Nabed, a hearty and flavorful fava bean soup that’s as nutritious as it is delicious. This traditional recipe combines earthy dried fava beans with aromatic cumin, onion, and garlic, all simmered in a savory broth for over an hour to achieve a rich, robust flavor. A drizzle of olive oil and a touch of tomato paste add depth, while fresh parsley and a squeeze of lemon juice provide the perfect finishing touch. With its creamy-yet-chunky texture achieved by partially blending the soup, Ful Nabed is a satisfying meal ideal for cozy evenings or as an impressive starter for a Middle Eastern-inspired feast. Packed with plant-based protein and simple pantry staples, this easy-to-make soup is both wholesome and authentically Egyptian.
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Recipe Information
Ingredients
- 1 cup dried fava beans
- 1 medium, chopped onion
- 4 minced garlic cloves
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 for serving, cut into wedges lemon
- 2 tablespoons, chopped for garnish fresh parsley
Instructions
Rinse the dried fava beans thoroughly under cold water and soak them in a large bowl of water overnight or for at least 8 hours. Drain and rinse before cooking.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes, until softened and translucent.
Add the minced garlic and ground cumin to the pot and cook for another 1 minute, stirring frequently, until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add the soaked and drained fava beans to the pot, followed by the chicken or vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 60-75 minutes, or until the fava beans are tender.
Once the beans are soft, use an immersion blender to purée some of the soup directly in the pot. This will create a creamy texture while keeping some of the beans whole for added texture. Alternatively, transfer about 1 cup of the soup to a blender, purée until smooth, and return it to the pot.
Season the soup with salt and black pepper, adjusting to taste. Stir well and simmer for another 5 minutes.
Ladle the soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 5437 mg | 236% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 19.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
