Broad Fava Beans soup is the national soup. It is delicious in winter. We usually cook it unskinned as all nutrients and vitamins are contained in the skin. Also it is very time-consuming. This soup is excellent for veggies.
You can find this type of beans in speciality shops. Ask for dried broad beans. Sometimes they are available already skinned.

~ Ingredients ~
2 cups fool nabet (sprout broad beans)
6 cups cold water for soaking, 4 for cooking
1 onion
1 mastic piece
1 tbsp corn oil
juice of 2 lemons
1tsp cumin
salt & pepper to taste

Cover beans with water and leave soaked for at least 24 hours. Change water several times.
Rinse very well and skin if you want.
In a pan, heat oil add mastic and 4 cups water. Bring to boil. Add beans and onion. Bring to boil over medium heat, removing foam as soon as it forms. When boiling, lower heat and cover. Leave until cooked. Add lemon juice, cumin and season.
You can either drain beans and serve them in a separate dish or serve them in the soup.
Serves 4-6

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Broad Fava Beans Soup
Created June 12, 1998