Moroccan Potato Bean Soup Recipe

Moroccan Potato Bean Soup Recipe

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.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 6cupswater
  • 15ozkidney beans,(1 can)
  • 3tbspolive oil
  • 2onions,chopped
  • 2potatoes,peeled, cubed
  • 3tbspchicken bouillon powder
  • ½tspturmeric,ground
  • ½tspblack pepper,ground
  • ½tspwhite pepper,ground
  • ½tspcayenne pepper,optional
  • 2tspcurry powder
  • 2tbspsoy sauce
  • ½cupwhole milk
  • ½cuphalf and half
  • ½cupdry potato flakes
  • ¼cupgreen onions,chopped


  1. In a medium-size cooking pot, add water and white kidney beans and bring to boil.

  2. Reduce the heat and simmer for 15 minutes.

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

  4. 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.

  5. Add the whole milk and half and half cream, and bring back to boil.

  6. Add the instant potato flakes, stirring until well blended.

  7. Adjust the seasonings to taste.

  8. 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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