Moroccan Potato Bean Soup Recipe -
Moroccan Potato Bean Soup Recipe
  • READY IN 1 hr

Moroccan Potato Bean Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Mar 29, 2003

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 EVERYONE absolutely raved about it!

Most Helpful Critical Review
Jan 16, 2009

very disappointing. Not enough beans or potatoes; although the base was on the edge of tasty, altogether a very "blah" soup.


38 Ratings

Jun 18, 2003

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!

Dec 20, 2006

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 you need to, but go easy. This comes from someone who likes it SPICY.

Mar 11, 2009

This was really good served over rice or as a soup. I made it vegan by substituting the milk with silken tofu pureed with water (12oz silken tofu in food processor with 1/4c of water makes a creamy liquid). I whisked the tofu mixture into the simmering soup. I also added a can of Navy Beans.

Dec 07, 2010

This is a hot, spicy sinus clearing soup! I used a sweet potato instead of the regular kind, navy pea beans instead of kidney beans, and soy milk instead of cow's milk. Once I got used to the heat, this was a good soup!

Dec 14, 2009

Four stars because i didn't follow the recipe exactly, but it was amazing!!! The white pepper is a must in my opinion. I used red kidney beans and a can of canellini because it's what i had on hand (i also doubled the recipe). I skipped the curry powder because i didn't have any. I'm glad i did, because the soup had an amazing and unique flavor without it, and i think had i added it would have tasted too indian or thai. Anyways, i'll be making this again! It's different, spicy, and perfect for a cold winter night.

Mar 29, 2003

Made to recipe, this was an extremely spicy soup. We had to cool the spices down, but when we did, the flavor was great.


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 1167 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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