*  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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