ethiopian kidney bean soup
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Called Yeadengware Shorba in Ethiopia, this soup is simple and flavorful.
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For ethiopian kidney bean soup
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1 1/2 ckidney beans, soaked in 4c water overnight, ( or 2 15-oz cans kidney beans drained and rinsed)
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6 cwater
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1 smleek, chopped
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1 smcarrot, peeled and chopped
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3 cvegetable stock (or beef stock)
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1 smpotato, peeled and chopped
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2 Tbsppastina (small soup pasta)
How To Make ethiopian kidney bean soup
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1Put soaked kidney beans in a large saucepan with 6 cups of water, bring to a boil, reduce heat, and simmer for an hour or so, until they are done. If you are using canned kidney beans, you can skip the step of simmering the beans for an hour.
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2Add the leek, carrots, stock, and salt and cook for about 10 minutes. Add the potatoes and pastina. Bring quickly to a boil, then reduce heat and cook for 15 more minutes.
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3Serve hot with injera bread or with pita bread.
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4Serve hot to 4 as a first course or, with traditional injera bread torn into it, as a light meal.
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