Ethiopian Kidney bean Soup – Yeadengware Shorba


1.5 cup kidney beans soaked in water overnight
7 cups of water
1 medium onion chopped
2 medium carrots peeled, chopped
3 cup vegetable or beef stock
salt to taste
2 small potatoes peeled, chopped
1 handful of small pasta (broken spaghetti is good but up to you)
A pinch of chilli powder


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.

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