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  Moroccan Potato Bean Soup

  
  
  • Posted by elimam
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  Moroccan Potato Bean Soup
  

  

  Course

  soup

  Cuisine

  Moroccan

  Prep Time

  15 minutes

  Cook Time

  45 minutes

  Servings

  servings

  
  Ingredients

  • 6 cups water
  • 1 can kidney beans
  • 3 tablespoons Extra Virgin 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

  Course soup Cuisine Moroccan Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 6 cups water 1 can kidney beans 3 tablespoons Extra Virgin 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

  
  Instructions

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

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

  3. To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
     

  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.

  
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