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Moroccan Potato Bean Soup Recipe

Recipe by: William Anatooskin

"A delicious, creamy soup and enjoyed anytime. The soup is medium spicy. If you favor a less spicy soup, reduce the amount of peppers used. Vegetable stock may be used instead of water."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
  • 2In a frying pan, saute onions in olive oil until lightly brown.
  • 3To cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
  • 4Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.
Ingredients
  • 8 servings
  • 198 cals
  • 6 cups water
  • 1 (15 ounce) can kidney beans
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 2 potatoes, peeled and cubed
  • 3 tablespoons chicken bouillon powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 teaspoons curry powder
  • 2 tablespoons soy sauce
  • 1/2 cup whole milk
  • 1/2 cup half-and-half
  • 1/2 cup dry potato flakes
  • 1/4 cup chopped green onions
Nutrition

Amount per serving ( 5 total)

  • Calories:
    198
    10%
  • Fat:
    8.1
    13%
  • Carbs:
    25.9
    8%
  • Protein:
    6.7
    13%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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