Ful Nabed (Egyptian Bean And Vegetable Soup)

1. In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent.
2. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes.
3. Stiri in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes.
4. Finally, add the cooked fava beans and the parsley and lemon juice.
5. Add salt and pepper to taste.
6. Fuli Nabed can be served with Pita Breadi and garnished with fresh mint leaves.