Best 4 Ethiopian Kidney Bean Soup Recipes
Ethiopian kidney bean soup, also known as "shiro wat", is a flavorful and hearty dish that is a staple in Ethiopian cuisine. It is typically made with dried kidney beans, berbere spice blend, garlic, onions, and various other spices. The soup is known for its rich and complex flavors, with a balance of heat, sweetness, and acidity. It is often served with injera, a traditional Ethiopian flatbread, which is used to scoop up the soup and the accompanying side dishes. Shiro wat is a versatile dish that can be enjoyed as a main course or as a side dish, and it is a popular choice for both everyday meals and special occasions.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
Tips:
- To save time, use canned kidney beans instead of dried beans. Just be sure to rinse them well before using.
- If you don't have berbere spice, you can make your own by combining 1 teaspoon each of paprika, cumin, coriander, fenugreek, ginger, and chili powder.
- Feel free to adjust the amount of berbere spice to your taste. If you like it spicy, add more. If you prefer a milder soup, use less.
- For a vegan version of this soup, omit the butter and use vegetable broth instead of chicken broth.
- Serve this soup with injera bread, rice, or your favorite crusty bread.
Conclusion:
This Ethiopian kidney bean soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up any leftover kidney beans you may have. So next time you're looking for a delicious and nutritious soup, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love