Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Moroccan Potato Bean Soup contributed by, Michael from the Seven Hills School in Cincinnati, Ohio, USA

by Michael


-6 cups of water
-1can of Kidney Beans
-3 Tablespoons of olive oil
– 2 onions chopped
-3Tablespoons of Chicken Bouillon Powder
-1\2 teaspoon ground turmeric
1\2 teaspoon ground black pepper
1\2 teaspoon ground white pepper
1\2 teaspoon cayenne pepper
2 tablespoons curry powder
2 tablespoons soy sauce
1\2 cup whole milk
1\2 cup half – half
1\2 cup dry potato flakes
1\4 cup chopped green onions


In a medium – size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.

In a frying pan, saute onions in olive oil until lightly brown.

To cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.

Add whole milk and half – and – half cream and bring back to boil.Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

posted by SSnyder in Moroccan Recipes,Recipes and have No Comments

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