Potato and Bean Soup

Potato and Bean Soup


38 people made this

A delicious, creamy soup and enjoyed anytime. The moroccan style soup is medium spicy. If you prefer a less spicy soup reduce the amount of pepper used. Vegetable stock may be used instead of water/chicken stock for a vegetarian version.

William Anatooskin

Serves: 8 

  • 6 cups (1 1/2 litres) water
  • 1 (410g) tin kidney beans
  • 3 tablespoons olive oil
  • 2 onions, diced
  • 2 potatoes, peeled and cubed
  • 3 tablespoons chicken stock powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons curry powder
  • 2 tablespoons soy sauce
  • 1 cup (250ml) full cream milk
  • 1/2 cup instant potatoes
  • 1/4 cup sliced spring onions

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a medium-size saucepan add water and kidney beans then bring to boil. Reduce heat and simmer for 15 minutes.
  2. In a frying pan saute onions in olive oil until lightly brown.
  3. To saucepan add potatoes, sauteed onions, chicken stock, turmeric, black pepper, white pepper, cayenne pepper, curry powder and soy sauce then cook until potatoes are tender.
  4. Add milk and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chives or spring onions.

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