Yeadengware Shorba

== Description ==
Ethiopian Kidney Bean Soup
== Ingredients ==
* 1½ cup kidney beans soaked in
* 4 cup water overnight (or two 15-oz cans kidney beans drained and rinsed)
* 6 cup water
* 1 small leek chopped
* 1 small carrot peeled, chopped
* 3 cup vegetable or beef stock
* salt to taste
* 1 small potato peeled, chopped
* 2 tbsp pastina - (small soup pasta) (or you can break up soup noodles)
== Directions ==
# 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.
== Comments ==
This soup is so simple and pure that 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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Category:Beef stock and broth Recipes
Category:Carrot Recipes
Category:Ethiopian Soups
Category:Ethiopian Vegetarian
Category:Kidney bean Recipes
Category:Leek Recipes
Category:Potato Recipes
Category:Recipes that need photos
Category:Soup pasta Recipes