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KU Libraries Diversity Committee's Recipe of the Week Archive
10/20/2003 Moroccan Potato Bean Soup
Hello!
The Diversity Committe is pleased to bring you a new and tasty issue of: Recipe
of the Week! Each week we will be providing you with an opportunity to try
new and exciting dishes from around the world! This week's recipe is a hearty
soup dish that would make a great vegetarian (vegan if you substitute the
chicken bouillon with vegetable boullion, the milk with soy milk and cut out
the half-and-half. It is also recommended that you cut out the half-and-half
for a lower fat alternative). This week's recipe is brought to you from the
country of Morocco in Africa! All ingredients should be easily obtained at
your local grocery store. This recipe would be perfect on a cold weekend day
where you have plenty of time to allow it to simmer! Good luck!
Bon Apetit!
Moroccan Potato Bean Soup
A delicious, creamy soup and enjoyed anytime. The soup is
medium spicy. If you favor a less spicy soup, reduce the
amount of peppers used. Vegetable stock may be used instead
of water. Prep Time: approx. 15 Minutes. Cook Time:
approx. 45 Minutes. Ready in: approx. 1 Hour . Makes 8
servings.
Printed from Allrecipes, Submitted by William Anatooskin
6 cups water
1 (15 ounce) can kidney beans
3 tablespoons olive oil
2 onions, chopped
2 potatoes, peeled and cubed
3 tablespoons 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 (optional)
2 teaspoons curry powder
2 tablespoons soy sauce
1/2 cup whole milk
1/2 cup half-and-half
1/2 cup dry potato flakes
1/4 cup chopped green onions
Directions
1 In a medium-size cooking pot, add water and white
kidney beans and 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 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.
4 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.
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