How To Make Moroccan Potato Bean Soup
Deliciously creamy and with a hint of spicy, this Moroccan Potato Bean Soup is made of kidney beans, potato, milk, and lots of flavorful spices.
In a medium-size cooking pot, add water and white kidney beans and bring to boil.
Reduce the heat and simmer for 15 minutes.
In a frying pan, saute the onions in olive oil until lightly brown.
To the cooking pot, add the potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until the potatoes are tender.
Add the whole milk and half and half cream, and bring back to boil.
Add the instant potato flakes, stirring until well blended.
Adjust the seasonings to taste.
Garnish with the chopped chives or green onions.
- Calories: 322.49kcal
- Fat: 8.07g
- Saturated Fat: 2.21g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.46g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 48.78g
- Fiber: 15.68g
- Sugar: 4.54g
- Protein: 15.92g
- Cholesterol: 7.41mg
- Sodium: 798.34mg
- Calcium: 141.36mg
- Potassium: 1145.46mg
- Iron: 5.35mg
- Vitamin A: 25.64µg
- Vitamin C: 17.91mg
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