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Moroccan Potato Bean Soup

Cuisine: Moroccan
Courses: Soup
Serves: 8 people

Recipe Ingredients

6 cups 1422mlWater
12 oz 340gCanned white kidney beans - with liquid
3 tablespoons 45mlOlive oil
2 tablespoons 30mlOnions - chopped (medium)
2 tablespoons 30mlPotatoes - peeled, and (medium)
  Cut 1/2" cubes
3 tablespoons 45mlChicken soup base
1/2 teaspoon 2.5mlTurmeric
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/2 teaspoon 2.5mlFreshly-ground white pepper
1/2 teaspoon 2.5mlCayenne pepper - (optional)
2 teaspoons 10mlCurry powder
2 tablespoons 30mlSoy sauce
1/2 cup 118mlHomogenized whole milk
1/2 cup 118mlHalf-and-half
1/2 cup 118mlInstant potato flakes
1/4 cup 15g / 0.5ozFinely-chopped chives or green onions.

Recipe Instructions

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.

This recipe yields 8 servings.

Lynn Thomas on the Food BB


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