Moroccan Potato Bean Soup

Recipe Ingredients

6 cups	1422ml	Water
12 oz	340g	Canned white kidney beans - with liquid
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Onions - chopped (medium)
2 tablespoons	30ml	Potatoes - peeled, and (medium)
		Cut 1/2" cubes
3 tablespoons	45ml	Chicken soup base
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Cayenne pepper - (optional)
2 teaspoons	10ml	Curry powder
2 tablespoons	30ml	Soy sauce
1/2 cup	118ml	Homogenized whole milk
1/2 cup	118ml	Half-and-half
1/2 cup	118ml	Instant potato flakes
1/4 cup	15g / 0.5oz	Finely-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.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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