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1 c Chopped onions
2 small Garlic cloves, pressed
1/4 c Olive oil
1 t Ground cumin seeds
2 large red sweet pepper
1/4 ts Cayenne
2 large Bay leaves
1 Large carrot, chopped
1 c Chopped fresh tomatoes
3 1/2 c Vegetable stock
2 c Canned or cooked fava beans
1/4 c Chopped fresh parsley
3 tb Fresh lemon juice
Salt and freshly ground Black pepper to taste
Fresh mint leaves (optional)
In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, sweet pepper, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.
2 small Garlic cloves, pressed
1/4 c Olive oil
1 t Ground cumin seeds
2 large red sweet pepper
1/4 ts Cayenne
2 large Bay leaves
1 Large carrot, chopped
1 c Chopped fresh tomatoes
3 1/2 c Vegetable stock
2 c Canned or cooked fava beans
1/4 c Chopped fresh parsley
3 tb Fresh lemon juice
Salt and freshly ground Black pepper to taste
Fresh mint leaves (optional)
In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, sweet pepper, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.
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