Ethiopian Kidney Bean Soup - Yeadengware Shorba

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Ethiopian Kidney Bean Soup

- Yeadengware Shorba

 

1 1/2 cups kidney beans, soaked in

4 cups water, soak overnight or two 15 oz. cans kidney beans, drained,

rinsed

6 cups water

1 small leek, chopped

1 small carrot, peeled, chopped

3 cups vegetable stock

salt to taste

1 small

potato, peeled, chopped

2 tablespoons pastina or you can break up soup noodles

 

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.

 

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. Serve hot with injera, if you can find it -- or with pita

bread.

Serves 4 to 6.