Egyptian Bean and Vegetable Soup

A popular Egyptian soup, Ful Nabed is simple and nutritious.
from Sundays at Moosewood Restaurant

• 1c Chopped onions
• 2 x Garlic cloves, pressed
• 1/4 c Olive oil
• 1 t Ground cumin seeds
• 1 1/2 t Sweet Hungarian paprika
• 1/4 t Cayenne
• 2 x Bay leaves
• Large carrot, chopped
• 1 c Chopped fresh tomatoes
• 3 1/2 c Vegetable stock
• 2 c Canned or cooked fava beans
• 1/4 c Chopped fresh parsley
• 3 tb Fresh lemon juice
• Salt and freshly ground
• Black pepper to taste
• Fresh mint leaves (optional)

How to make the soup:
In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.

Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves.

Southwestern Zucchini-Corn Chowder

Adapted from another great vegetarian cookbook: Vegetarian Express. Atlas, Nava, and Lillian Kayte. Boston: Little, Brown and, 1996.

• 1 1/2 T. olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1/2 t. ground cumin
• 2 T. unbleached flour
• 2 c. frozen corn kernels
• 3 c. water
• 1 1/2 c. Knorr vegetarian bullion
• 1 c. whole milk
• salt and freshly ground black pepper to taste

To make the soup:
1. Heat the oil in the soup pot over low heat. Sauté the onion, garlic, cumin, and pepper until all are tender.
2. Sprinkle the flour into the pot and stir.
3. Add the remaining ingredients except for the milk. Bring to a boil and then simmer for 10 minutes.
4. Add the milk and simmer till hot.