Potato and Bean Soup

    45 minutes

    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.

    38 people made this

    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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    Reviews in English (31)


    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!  -  15 Mar 2001  (Review from Allrecipes USA and Canada)


    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!  -  21 Sep 2001  (Review from Allrecipes USA and Canada)


    The flavor is absolutely delicious. I used the full amount of Cayenne pepper. I STRONGLY ADVISE everyone who makes this to make it without the cayenne pepper. Add some at the end if you feel like you need to, but go easy. This comes from someone who likes it SPICY.  -  20 Dec 2006  (Review from Allrecipes USA and Canada)