Fool Nabed Fava Bean Soup Egyptian
Warm your soul with Fool Nabed, a traditional Egyptian fava bean soup that showcases the simplicity and richness of Middle Eastern cuisine. This hearty and nourishing dish features tender, slow-cooked dried fava beans infused with aromatic cumin, garlic, and onion, then brightened with a splash of lemon juice and fresh cilantro and parsley. The partially blended texture creates a satisfying contrast of creamy and chunky, making every spoonful irresistible. This healthy, plant-based recipe is perfect for cozy dinners or as a flavorful starter, paired beautifully with warm pita bread for dipping. Easy to prepare and brimming with protein and fiber, Fool Nabed captures the essence of Egyptian comfort food while offering a wholesome meal the whole family will love.
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Recipe Information
Ingredients
- 1 cup dried fava beans
- 1 medium, chopped onion
- 4 minced garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 4 cups vegetable broth
- 2 tablespoons lemon juice
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh cilantro
- 1 piece (optional for serving) pita bread
Instructions
Rinse the dried fava beans under cold water and soak them overnight in a bowl of water, ensuring they are fully submerged.
Drain and rinse the soaked fava beans, then set them aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
Stir in the minced garlic and ground cumin, cooking for an additional 1-2 minutes until fragrant.
Add the soaked fava beans to the pot, along with the vegetable broth. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 75-90 minutes, or until the fava beans are tender.
Using an immersion blender or a regular blender, partially blend the soup to create a creamy texture while leaving some beans whole for added texture.
Season the soup with salt and black pepper, then stir in the lemon juice, chopped parsley, and chopped cilantro.
Ladle the soup into bowls and garnish with extra parsley or cilantro, if desired.
Serve the soup with warm pita bread on the side for dipping.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4887 mg | 212% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 68.5 g | 245% | |
| Total Sugars | 28.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4432 mg | 94% | |
*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.
