Ful Nabed (Egyptian Fava Bean Soup)

Ingredients:
1 large yellow onion, peeled and diced
1 medium carrot, thinly sliced
1 celery stalk, thinly sliced
4 cloves garlic, peeled
2 teaspoons cumin seeds, toasted and ground
1 tablespoon sweet paprika
2 bay leaves
1 large tomato, finely chopped
6 cups vegetable stock
3 cups cooked fava beans
1/4 teaspoon cayenne pepper, or to taste
1/4 cup finely chopped parsley
zest and juice of 1 lemon
2 tablespoons finely chopped mint
Sea salt to taste

Directions:
1. Place onion, carrot, and celery in a large pot and sauté over medium heat for 10 minutes, adding 1-2 tablespoons of water at a time to keep the vegetables from sticking. Add the garlic, cumin, paprika, bay leaves, and tomato and cook for 5 minutes. Add the vegetable stock and fava beans and cook, covered, for 20 minutes on medium-low heat.
2. Add the cayenne, parsley, lemon zest, lemon juice, and mint. Cook for another 5 minutes and season with salt.

Serves 4-6