Moroccan Potato Bean Soup

• 2 cups water
• 4 cups chicken broth
• 1 (15 ounce) can great northern beans
• 3 tablespoons olive oil
• 2 onions, chopped
• 4 potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 1 cup fat free evaporated milk
• 1/4 cup chopped green onions (optional)
• ~1/4 cup slurry: ~2 Tbs cornstarch mixed with ~1/4 cup broth, water, or evaporated milk

Directions

1. In a medium-size cooking pot, add water, broth, and 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, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
4. Add evaporated milk and bring back to boil. Add cornstarch slurry, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

Notes:

• This soup has a fair amount of heat without the cayenne, so only add it if you really like heat.
• This makes great leftovers, I freeze individual size servings in gladware, and pop it in the microwave for a quick, healthy meal!
  

Yields 8 servings.

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