Egyptian Bean & Vegetable Soup

Serves 4 to 6
2 Tbsp Olive Oil
1 onion, diced
2 cloves garlic, crushed
1 tsp VE Whole Cumin
1 1/2 tsp VE French Dressing Mix
1/4 tsp VE Harissa
2 bay leaves
1 large carrot, diced
1 cup diced tomatoes (fresh or canned)
4 cups vegetable stock
2 cups canned fava (or white kidney) beans
3 Tbsp fresh lemon juice
VE Sea Salt & Pepper to taste
1 tsp VE Mint

1. In a large pot over medium heat olive oil. Add garlic and onions and sauté until onions are translucent.
2. Stir in VE Cumin, VE French Salad Dressing Mix, VE Harissa, bay leaves and carrot. Cook for 5 minutes.
3. Stir in tomatoes and vegetable stock. Bring to a simmer and continue to cook for about 15 minutes, until carrots are tender.
4. Add beans, lemon juice and VE Mint. Season to taste with VE Sea Salt & VE Pepper.
5. Remove bay leaves before serving.