Moroccan Potato Bean Soup Recipe

Name: Moroccan Potato Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 19 fluid ounces white kidney beans, include liquid; 2 tablespoons extra virgin olive oil; 2 medium onions, finely chopped; 3 cloves garlic, minced; 3 medium leeks, chopped,use white part only just up to the medium green portion; 3 medium potatoes, peeled and cubed 1/2 inch; 3 tablespoons chicken soup base or 3 chicken bouillon cubes (dissolved); ½ teaspoon turmeric powder; ¾ teaspoon white pepper; ½ teaspoon cayenne pepper; 2 teaspoons curry powder; 2 tablespoons soy sauce; ½ cup whole milk, homogenized; ½ cup half-and-half cream; ½ cup instant potato flakes; ¼ cup finely chopped chives or ¼ cup green onion

Servings: persons

8 cups water
19 fluid ounces white kidney beans, include liquid
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
3 cloves garlic, minced
3 medium leeks, chopped,use white part only just up to the medium green portion
3 medium potatoes, peeled and cubed 1/2 inch
3 tablespoons chicken soup base or 3 chicken bouillon cubes (dissolved)
½ teaspoon turmeric powder
¾ teaspoon white pepper
½ teaspoon cayenne pepper
2 teaspoons curry powder
2 tablespoons soy sauce
½ cup whole milk, homogenized
½ cup half-and-half cream
½ cup instant potato flakes
¼ cup finely chopped chives or ¼ cup green onion

1
In a medium size cooking pot, add water, kidney beans and bring to boil.
2
Reduce heat and simmer for 15 minutes.
3
In a frying pan, add olive oil, onions, garlic and leeks and saute' until leeks are translucent, about 6 to 8 minutes.
4
To cooking pot, add cubed potatoes, sautee'd onion mixture, chicken soup base, turmeric, white pepper, cayenne pepper, curry powder, soy sauce and simmer until potatoes are tender, about 15 minutes.
5
Add whole milk, half and half cream and bring back just to boil, stirring frequently.
6
Add instant potato flakes stirring until well blended.
7
Adjust seasonings to taste.
8
Garnish each serving with chopped chives or green onions.

910

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 cups water, 19 fluid ounces white kidney beans, include liquid, 2 tablespoons extra virgin olive oil, 2 medium onions, finely chopped, and more.

Yes, Moroccan Potato Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Potato Bean Soup

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