Ethiopian Kidney Bean Soup - {Yeadengware Shorba}

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Kidney beans - soaked in
4 cups	948ml	Water - overnight
		(or two 15-oz cans kidney beans
		Drained and rinsed)
6 cups	1422ml	Water
1 cup	146g / 5.1oz	Leek - chopped (small)
1 cup	110g / 3.9oz	Carrot - peeled, chopped (small)
3 cups	711ml	Vegetable or beef stock
		Salt - to taste
1		Potato - peeled, chopped (small)
2 tablespoons	30ml	Pastina - (small soup pasta)
		(or you can break up soup noodles)

Recipe Instructions

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.

Serve hot to 4 as a first course or, with traditional injera bread torn into it, as a light meal.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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