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ethiopian kidney bean soup

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Called Yeadengware Shorba in Ethiopia, this soup is simple and flavorful.

yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For ethiopian kidney bean soup

  • 1 1/2 c
    kidney beans, soaked in 4c water overnight, ( or 2 15-oz cans kidney beans drained and rinsed)
  • 6 c
  • 1 sm
    leek, chopped
  • 1 sm
    carrot, peeled and chopped
  • 3 c
    vegetable stock (or beef stock)
  • 1 sm
    potato, peeled and chopped
  • 2 Tbsp
    pastina (small soup pasta)

How To Make ethiopian kidney bean soup

  • 1
    Put 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.
  • 2
    Add 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.
  • 3
    Serve hot with injera bread or with pita bread.
  • 4
    Serve hot to 4 as a first course or, with traditional injera bread torn into it, as a light meal.

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