Ethiopian Kidney Bean Soup Food

ETHIOPIAN KIDNEY BEAN SOUP (YEADENGWARE SHORBA)

Steps:

• 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.

KIDNEY BEAN-VEGETABLE SOUP

Steps:

• Heat a large pot over medium heat, and warm olive oil.
• Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
• Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
• Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
• While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
• Add salt to taste.
• Reduce heat, cover, and simmer for about 15 minutes.
• Let cool a bit before serving.

KIDNEY BEAN SOUP

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.

ITALIAN CHICKEN SOUP (WITH KIDNEY BEANS)

Steps:

• In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
• Reduce heat and simmer 1 1/2 hours.
• Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
• Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
• Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
• Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.