Ethiopian Kidney Bean Soup Recipes

Steps:

• 1. 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.
• 2. 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.
• 3. Serve hot with injera bread or with pita bread.
• 4. Serve hot to 4 as a first course or, with traditional injera bread torn into it, as a light meal.

Steps:

• Heat the oil in a pan and add chopped onions.
• Once the onions are translucent and soft, add the ginger, garlic, cumin seeds and parsley.
• Cook until fragrant.
• Now, add the salsa, tomato paste,alongwith some water,kidney beans plus the liquid (about half cup liquid).
• Add salt and pepper to taste.
• Simmer until thick enough.
• Serve warm with thick crusty bread.

Steps:

• Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
• In a frying pan, fry chopped onions until browned; put aside.
• To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.