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Ethiopian Kidney Bean Soup
- 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)
- 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.
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.