Moroccan Potato Bean Soup

Moroccan Potato Bean Soup

31
William Anatooskin 10

"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."

Ingredients

1 h servings 198 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1167 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
  2. In a frying pan, saute onions in olive oil until lightly brown.
  3. To 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.
  4. Add 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.
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Reviews

31
  1. 38 Ratings

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A really wonderful soup. I would recommend adding a little bit more beans and potato to make it chunkier. I also didn't have white pepper, and it was still delicious. I made it for a luncheon an...

We really loved this soup! everybody, including kids loved it too. If you you want more spiciness (for daredevils) add more cayenne pepper! Try this if you love indian food!

The flavor is absolutely delicious. I used the full amount of Cayenne pepper. I STRONGLY ADVISE everyone who makes this to make it without the cayenne pepper. Add some at the end if you feel l...