Egyptian bean and vegetable soup (Ful nabed) from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 516) by Moosewood Collective

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Notes about this recipe

  • life2great on January 21, 2014

    This was wonderful! I made this soup in the pressure cooker after doing a fast soak of mixed market beans which I substituted for the fava. I cooked it on high for approximately 12 minutes and did a quick release to relieve the steam. Served with Southern corn bread it was wonderful on a cold, snowy, winter night!

  • Westy2 on October 10, 2013

    This is a wonderful soup. Very fast and easy. Make it a meal and serve alongside a loaf of French bread.

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