Based on RecipeSource: Ful Nabed (Egyptian Bean and Vegetable Soup).
1/2 medium white onion, chopped (~1 cup)
2 garlic cloves, pressed
1 tbsp olive oil
1 tsp ground cumin seed
1.5 tsp paprika
1/4 tsp cayenne pepper
2 bay leaves
1 large carrot, chopped
1 cup tomatoes, chopped
2 14oz cans vegetable broth (~3.5 cup I think)
1 15oz can kidney beans, drained and rinsed
1/4 cup chopped fresh parsley
3 tbsp lemon juice
1/4 cup chopped fresh mint
In a large non-stick pan, sauté the onions and garlic in the oil. Cook until the onions brown (note: they were supposed to turn translucent, but they browned instead. Was I using too high a temperature or something?).
Then add the cumin, paprika, cayenne, bay leaves, carrots, and about 1/2cup of the broth. Cook for ~10min on medium heat.
Add tomatoes and the rest of the broth and simmer until carrots are tender (~15min).
Add beans, parsley, lemon juice, and mint. Remove from heat and serve.
Probably serves about 4 reasonable people (But how should I know? I ate almost half tonight)
Very yummy. And pretty easy to fix, even considering my mediocre cooking skills.