Egyptian Bean and Vegetable Soup

1 onion, diced
2 cloves garlic, crushed
1/4 cup (60ml) olive oil
1 teaspoon (5ml) whole Cumin
1 1/2 teaspoons (7.5ml) French Dressing Mix
1/4 teaspoon (1.25ml) Harissa
2 bay leaves
1 large carrot, diced
1 cup (250ml) diced tomatoes (fresh or canned)
4 cups (1L) vegetable stock
2 cups (500ml) canned fava (or white kidney) beans
3 tablespoons (45ml) fresh lemon juice
Sea salt and pepper to taste
1 teaspoon (5ml) mint

In a large pot over medium heat, saute garlic and onions until onions are translcent. Add cumin, French Salad Dressing Mix, Harissa, bay leaves and carrots. Cook for 5 minutes.

Stir in tomatoes and vegetable stock and simmer until carrots are tender (about 15 minutes).

Add fava beans, lemon juice and Mint. Season to taste with sea salt and pepper.

Serves 4 to 6

Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

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