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Moroccan Potato Bean Soup

Moroccan Potato Bean Soup

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 h servings 198 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1167 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 31
  1. 38 Ratings

Most helpful positive review

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 an...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 an...

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 l...

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 cre...

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 ...

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...

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

Very yummy. No hot pepper powders and used the flower/water combo instead of instant potatoes.

My Moroccan husband absolutely loved this recipe! He felt it carried an Indian curry flair. But he gave it 5 stars, said it was super spicy and cleared out his sinuses :-) ! Thanks- this ones ...

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