ethiopian kidney bean soup
Called Yeadengware Shorba in Ethiopia, this soup is simple and flavorful.
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prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 cups kidney beans, soaked in 4c water overnight, ( or 2 15-oz cans kidney beans drained and rinsed)
- 6 cups water
- 1 small leek, chopped
- 1 small carrot, peeled and chopped
- 3 cups vegetable stock (or beef stock)
- 1 small potato, peeled and chopped
- 2 tablespoons pastina (small soup pasta)
How To Make ethiopian kidney bean soup
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Step 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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Step 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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Step 3Serve hot with injera bread or with pita bread.
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Step 4Serve hot to 4 as a first course or, with traditional injera bread torn into it, as a light meal.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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