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Ethiopian Kidney Bean Soup (Yeadengware Shorba)
Ingredients
- 1 1/2 c. kidney beans soaked in
- 4 c. water overnight (or possibly two 15-ounce cans kidney beans liquid removed and rinsed)
- 6 c. water
- 1 sm leek minced
- 1 sm carrot peeled, minced
- 3 c. vegetable or possibly beef stock salt to taste
- 1 sm potato peeled, minced
- 2 Tbsp. pastina - (small soup pasta) (or possibly you can break up soup noodles)
Directions
- Put soaked kidney beans in a large saucepan with 6 c. of water, bring to a boil, reduce heat, and simmer for an hour or possibly so, till they are done. If you are using canned kidney beans, you can skip the step of simmering the beans for an hour.
- Add in the leek, carrots, stock, and salt and cook for about 10 min. Add in the potatoes and pastina, bring quickly to a boil, then reduce heat and cook for 15 more min. Serve warm with injera, if you can find it - or possibly with pita bread.
- Serve warm to 4 as a first course or possibly, with traditional injera bread torn into it, as a light meal.
- Comments: This soup is so simple and pure which it just seems right for a land as ancient as Ethiopia - reputedly founded by the son of King Solomon and the Queen of Sheba, ruled by the fabulous Prester John, and abandoned by Samuel Johnson's Rasselas, the Prince of Ethiopia.
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