Moroccan Potato Bean Soup

A creamy potato and white bean soup, with turmeric, cayenne pepper, curry powder and soy sauce. Instant potato flakes are added at the end of cooking, along with whole milk and half and half, for very thick and hearty soup.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 198 Calories

Ingredients

• ½ teaspoon ground black pepper
• ¼ cup chopped green onions
• 3 tablespoons olive oil
• ½ cup dry potato flakes
• 2 onions, chopped
• 6 cups water
• 2 tablespoons soy sauce
• 2 teaspoons curry powder
• ½ teaspoon ground white pepper
• 2 potatoes, peeled and cubed
• 1 (15 ounce) can kidney beans
• ½ teaspoon ground turmeric
• ½ cup half-and-half
• 3 tablespoons chicken bouillon powder
• ½ teaspoon cayenne pepper (Optional)
• ½ cup whole milk

Recipe Instructions

Step 1

In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.

Step 2

In a frying pan, saute onions in olive oil until lightly brown.

Step 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.

Step 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.