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Moroccan Potato Bean Soup

Reviewed: Nov. 24, 2012
This soup makes a great base for vegetable soup-- just add an assortment of veggies. We added green beans, carrots, peas, and more potatoes and beans than indicated. We also used red bliss potatoes with skins on and added more than indicated. I think a red bell pepper would be great too. Also we used a homemade stock instead of water with the bouillon flakes. Another addition was some garlic to the onions. Also I did use more of the black and white peppers. We also used skim milk and low fat half and half. This soup can easily be made thicker with a bit more potato flake, "brothier" with more water, or creamier with more milk or half and half. Also, if you have access to a range of peppers, ancho or chipotle powders would make a nice substitute for the cayenne, or use a Hungarian paprika, which would add heat and a different flavor than cayenne as well. Some hummus and feta on the side or a green salad with a sparkling wine makes a great dinner!
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