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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1 (15 ounce) can
potatoes, peeled and cubed
chicken bouillon powder
ground black pepper
ground white pepper
dry potato flakes
chopped green onions
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!
very disappointing. Not enough beans or potatoes; although the base was on the edge of tasty, altogether a very "blah" soup.
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 like you need to, but go easy. This comes from someone who likes it SPICY.
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.
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!
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.
Made to recipe, this was an extremely spicy soup. We had to cool the spices down, but when we did, the flavor was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Potato Bean Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 198
** Calories from Fat: 73
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