Ful Nabed Soup

Preparation info
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By Claudia Roden

Published 1986

  • About

This soup, made with the same broad white beans as ta’amia, is popular in Egypt, where sick and convalescing people are encouraged to eat it to regain their health. It is plain but delicate in flavour, and highly nutritious.


  • 500 g (1 lb) white dried skinless beans (ful nabed)
  • 2 tablespoons olive oil


Soak the beans overnight. Drain them and put them in a large saucepan with 2 to 2½ litres (3½ to 4 pints) water. Bring to the boil and simmer, covered, for 1 hour, or until they are very soft. Press the be