Ful Nabed Soup

Name: Ful Nabed Soup
Cuisine: Egyptian
Ingredients: 500 g (1 lb) white dried skinless beans (ful nabed); Salt and white pepper; 2 tablespoons olive oil; 3 tablespoons finely chopped parsley; Juice of 1 lemon

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

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.

Ingredients

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

Africa
Egypt
Vegan
Soup
Mediterranean
Gluten-free

Method

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