Best 5 Ethiopian Kidney Bean Soup Recipes
Delve into the vibrant flavors of Ethiopia with this delectable kidney bean soup, a comforting and nutritious dish that is sure to tantalize your taste buds. This hearty soup boasts a medley of textures and aromas, featuring tender kidney beans simmered in a flavorful broth infused with aromatic spices and fresh herbs. The addition of sautéed onions, peppers, and tomatoes adds a layer of depth and complexity, while the hint of heat from the berbere spice blend brings a touch of warmth to this satisfying soup. This recipe provides step-by-step instructions to guide you through the cooking process, ensuring you create a delicious and authentic Ethiopian kidney bean soup. Additionally, the article includes a bonus recipe for a simple and refreshing Ethiopian avocado salad, a perfect accompaniment to balance the richness of the soup. Both recipes are suitable for vegetarians and vegans, making them inclusive and versatile options for any meal.
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KIDNEY BEAN SOUP
This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.
Provided by Tracey
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 36 g, Cholesterol 29.7 mg, Fat 10.7 g, Fiber 11 g, Protein 15.8 g, SaturatedFat 3.5 g, Sodium 627.3 mg, Sugar 3.7 g
ETHIOPIAN KIDNEY BEAN SOUP (YEADENGWARE SHORBA)
Provided by Global Cookbook
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 495 g, Calories 110, Fat 0.63 g, TransFat 0.0 g, SaturatedFat 0.15 g, Cholesterol 0 g, Sodium 308 g, Carbohydrate 20.65 g, Fiber 6.1 g, Sugar 2.58 g, Protein 5.77 g
KIDNEY BEAN VEGETABLE SOUP
"My family loves this vegetable soup," pens Lillian Palko from her Napa, California home. Chock-full of kidney beans, celery, spinach, carrots, zucchini and tomatoes, the comforting broth is ideal to serve on cool autumn days with a loaf of crusty bread or warm biscuits.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein.
FASOULIA (BREAKFAST KIDNEY BEAN DISH)
This is a traditional breakfast served in many Arabic countries. It can also be eaten for lunch or dinner in case you don't have any meat on hand, as the beans are full of protein and fiber! Very delicious! Serve and eat the traditional way, by grabbing it with pita bread.
Provided by AiyahM
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the jalapeno pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and jalapeno pepper. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 38.8 g, Fat 11.4 g, Fiber 14.5 g, Protein 12.5 g, SaturatedFat 1.5 g, Sodium 480.5 mg, Sugar 3.1 g
KIDNEY BEAN-VEGETABLE SOUP
A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on allrecipes.com.) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.
Provided by So Cal Gal
Categories Beans
Time 1h
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
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.
Tips for Making Ethiopian Kidney Bean Soup:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your soup. Look for plump kidney beans, ripe tomatoes, and aromatic spices.
- Soak the kidney beans overnight: This will help to soften them and reduce their cooking time. If you're short on time, you can quick-soak the beans by boiling them for 1 minute and then letting them sit for 1 hour.
- Use a variety of spices: Ethiopian cuisine is known for its bold flavors, so don't be afraid to use a variety of spices in your soup. Common spices used in Ethiopian cooking include berbere, cumin, coriander, and cardamom.
- Don't overcook the vegetables: The vegetables in your soup should be cooked until they are tender but still have a bit of a bite to them. Overcooked vegetables will become mushy and lose their flavor.
- Serve with injera: Injera is a traditional Ethiopian flatbread that is used to scoop up stews and soups. It's a delicious and authentic way to enjoy your kidney bean soup.
Conclusion:
Ethiopian kidney bean soup is a hearty, flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With its bold flavors and unique ingredients, Ethiopian kidney bean soup is a dish that you're sure to enjoy.
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