Moroccan Potato Bean Soup29 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by William Anatooskin
Original recipe yields 8 servings
- In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
- In a frying pan, saute onions in olive oil until lightly brown.
- 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.
- 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.
Amount Per Serving (8 total)
- 198 cal
- 8.1 g
- 25.9 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"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 and EVER..." See moreYONE absolutely raved about it!"
"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 like yo..." See moreu need to, but go easy. This comes from someone who likes it SPICY."
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