ETHIOPIAN KIDNEY BEAN SOUP

Ethiopian Kidney Bean Soup image

Provided by Vicki Butts (lazyme)

Time 45m

Number Of Ingredients 7

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1 1/2 c kidney beans, soaked in 4c water overnight, ( or 2 15-oz cans kidney beans drained and rinsed)
6 c water
1 small leek, chopped
1 small carrot, peeled and chopped
3 c vegetable stock (or beef stock)
1 small potato, peeled and chopped
2 Tbsp pastina (small soup pasta)

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.