Moroccan Potato Bean Soup Recipe

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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!

—MULHERIN

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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.

—Noodles

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35 Ratings

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.

—Laura

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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!

—YUMMYSOUP

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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.

—Jane Dough

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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!

—sueb

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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.

—Autumn

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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.

—CAROLYN M.

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Nutrition

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.

Nutritional Information

Moroccan Potato Bean Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 198
** Calories from Fat: 73

% Daily Value *
** Total Fat 8.1g 13 %
** Saturated Fat 2.2g 11 %
** Cholesterol 8mg 3 %
** Sodium 1167mg 47 %
** Potassium 371mg 10 %
** Total Carbohydrates 25.9g 8 %
** Dietary Fiber 5.5g 22 %
** Protein 6.7g 13 %
** Sugars 3.2g
** Vitamin A 3 %
** Vitamin C 27 %
** Calcium 9 %
** Iron 17 %
** Thiamin 16 %
** Niacin 13 %
** Vitamin B6 15 %
** Magnesium 9 %
** Folate 11 %

* 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.