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.
Serves:
Ingredients
- 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
Instructions
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In a medium-size cooking pot, add water and white kidney beans and bring to boil.
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Reduce the heat and simmer for 15 minutes.
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In a frying pan, saute the onions in olive oil until lightly brown.
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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.
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Add the whole milk and half and half cream, and bring back to boil.
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Add the instant potato flakes, stirring until well blended.
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Adjust the seasonings to taste.
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Garnish with the chopped chives or green onions.
Nutrition
- 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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