*  Exported from  MasterCook  *

             BROAD BEAN AND VEGETABLE SOUP - SHAWRBAT FOOL

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Beans
               Soups

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

 2 cups large broad beans, soaked for
   about 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
   cubes 1/2 c finely chopped coriander leaves 2
 teaspoons salt 1 teaspoon pepper 1 teaspoon cumin 8
 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.



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