Potato Bean Soup

    1 hour

    A delicious and hearty Moroccan soup, made by combining kidney beans, milk, cream, potato and a variety of spices. This soup is pretty spicy, so if you like your food mild, go easy on the pepper. Serve with a crusty bread roll.

    38 people made this

    Serves: 8 

    • 1.5 litres water
    • 1 (400g) tin kidney beans
    • 3 tablespoons olive oil
    • 2 onions, chopped
    • 2 potatoes, peeled and cubed
    • 3 tablespoons chicken stock granules
    • 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
    • 125ml full fat milk
    • 125ml single cream
    • 25g dry potato flakes
    • 4 tablespoons chopped spring onions

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a medium saucepan, add water and kidney beans and bring to the boil. Reduce heat and simmer for 15 minutes.
    2. In a frying pan, saute onions in olive oil until lightly brown.
    3. To cooking saucepan, add potatoes, sauteed onions, chicken stock granules, turmeric, black pepper, white pepper, cayenne pepper, curry powder and soy sauce and cook until potatoes are tender.
    4. Add full fat milk and single cream and bring back to the boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped 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 US | 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 US | 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 US | Canada)