Moroccan Potato Bean Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A delicious creamy soup with a light spicy touch. 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) |
1/2 teaspoon turmeric powder |
3/4 teaspoon white pepper |
1/2 teaspoon cayenne pepper |
2 teaspoons curry powder |
2 tablespoons soy sauce |
1/2 cup whole milk, homogenized |
1/2 cup half-and-half cream |
1/2 cup instant potato flakes |
1/4 cup finely chopped chives or 1/4 cup green onion |
Directions:
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.
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