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Moroccan Potato Bean Soup

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."

Rate/Review | Read Reviews (27)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

6 cups water
1 (15 ounce) can kidney beans
3 tablespoons olive oil
2 onions, chopped
2 potatoes, peeled and cubed
3 tablespoons chicken bouillon powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper (optional)
2 teaspoons curry powder
2 tablespoons soy sauce
1/2 cup whole milk
1/2 cup half-and-half
1/2 cup dry potato flakes
1/4 cup chopped green onions

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.