Moroccan Potato Bean Soup
Source of Recipe
Zaar
Recipe Introduction
I've adapted this recipe to suit my own taste and to make it easier on my budget. The soup is excellent. Nice and spicy and smells wonderful.
List of Ingredients
8 cups water
1 (19 ounce can) white kidney beans
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
1 celery stalk, finely chopped
2 medium potatoes, peeled and cubed 1/2 inch
2 tablespoons chicken soup base or 3 chicken bouillon cubes ( dissolved)
1/2 teaspoon turmeric powder
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
2 teaspoons curry powder
2 tablespoons soy sauce
1 (12 ounce )can evaporated milk
1/2 cup instant potato flakes
1/4 cup finely chopped chives or 1/4 cup green onion
Recipe
In a medium size cooking pot, add water, kidney beans and bring to boil.
Reduce heat and simmer for 15 minutes.
In a frying pan, add olive oil, celery and onions and saute until softened.
To cooking pot, add cubed potatoes, sauteed onion mixture, chicken soup base, turmeric, white pepper, cayenne pepper, curry powder, soy sauce and simmer until potatoes are tender, about 15 minutes.
Add evaporated milk and bring back just to boil, stirring frequently.
Add instant potato flakes stirring until well blended.
Adjust seasonings to taste.
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