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Ingredients
| water: 6 cups |
| kidney beans: 1 15oz can |
| olive oil: 3 Tbl |
| onions: 2 (chopped) |
| russet potatoes: 2 whole potatoes (peeled and cubed) |
| chicken bouillon: 3 Tbl |
| ground turmeric: 1/2 tsp |
| black pepper: 1/2 tsp |
| white pepper (ground): 1/2 tsp |
| cayenne pepper: 1/2 tsp (optional) |
| curry powder: 2 tsp |
| soy sauce: 2 Tbl |
| whole milk: 1/2 cup |
| half and half cream: 1/2 cup |
| potato flakes (instant mashed potatoes): 1/2 cup |
| green onions - spring or scallion (chopped): 1/4 cup |
Moroccan Potato Bean Soup
Credit: AllRecipes
User rating:
"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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Prep Time
15 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
Directions
- 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.