RCI-SP.003.0737.001
Yeadengware Shorba
Ethiopian Kidney Bean Soup
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- kidney beans soaked in1½ cup
- water overnight (or two 15-oz cans kidney beans drained and rinsed)4 cup
- 6 cup
- leek chopped1 small
- carrot peeled1 smallchopped
- vegetable or beef stock3 cup
- 1 unit
- potato peeled1 smallchopped
- pastina - (small soup pasta) (or you can break up soup noodles)2 tbsp
Method
1
Drain and rinse the soaked kidney beans (or use canned beans if starting with those). Set aside.
2
Heat 6 cups of water in a large pot over medium-high heat until it reaches a boil.
5 minutes
3
Add the drained kidney beans to the boiling water and cook for 15 minutes, then reduce heat to medium.
15 minutes
4
Stir in the 3 cups of vegetable or beef stock, chopped carrot, chopped potato, and chopped leek.
5
Simmer the mixture for 15 minutes until the vegetables begin to soften.
15 minutes
6
Add the pastina (small soup pasta) and stir well to distribute evenly throughout the broth.
7
Continue simmering for 10 minutes until the pasta is tender and the beans are fully cooked.
10 minutes
8
Season with salt to taste and stir through. Serve hot in bowls.