Moroccan Potato Bean Soup Recipe
A creamy potato and white bean soup, with turmeric, cayenne pepper, curry powder and soy sauce. Instant potato flakes are added at the end of cooking, along with whole milk and half and half, for very thick and hearty soup.
Very flavorful. We love spicy food but were happy with the recipe without the cayenne. In addition to the kidney beans and potato, I added a can of garbanzo beans and some steamed cauliflower & skipped the potato flakes b/c I didn't have any. It was a good recipe, I'll make it again with modifications.
A really wonderful soup. I would recommend adding a little bit more beans and potato to make it chunkier. I also didn't have white pepper, and it was still delicious. I made it for a luncheon and EVERYONE absolutely raved about it!
We really loved this soup! everybody, including kids loved it too. If you you want more spiciness (for daredevils) add more cayenne pepper! Try this if you love indian food!
Don't let the long list of ingredients scare you. Once the spices are combined, this rich and flavorful vegetarian stew comes together easily.
A hearty, easy soup that's ready in 45 minutes. Perfect for using up leftover ham.
Soups are ideal for fast-breaking during Ramadan. This Moroccan bean soup features lentils and garbanzo beans in an herb-seasoned beef stock.
Despite the long ingredient list, this is a fairly simple, flavorful, stew that can be adapted to use whatever vegetables you have on hand.
With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.