Moroccan Potato Bean Soup

Ingredients

• 6 cups water
  
• 1 (15 ounce) can Cannolini / Great Northern beans
  
• 3 tablespoons olive oil
  
• 2 onions, chopped
  
• About 6 red potatoes, cubed
  
• 3 tablespoons chicken bouillon powder (or vegetable bouillon)
  
• 1/2 teaspoon ground turmeric
  
• 1/2 teaspoon ground black pepper
  
• 2 teaspoons curry powder
  
• 2 tablespoons soy sauce
  
• 1 cup whole milk
  
• 1/4 cup chopped green onions
  Chives, whatever else you like.
  

Sautee onions in olive oil until they're a little brown. Set aside. In a large pot, add the water and cannolini beans (we didn't drain them) and simmer for 15 minutes. Add everything except the milk and green onions and bring to a simmer. Cook until the potatoes are tender. Then add the milk and green onions and remove from heat.

Thoughts: this was pretty great. Claire thinks unreservedly that it was fantastic, but I think it had way too much salt. For the future, we could add some carrots. I discovered that a LITTLE bit of honey cut the saltiness by a lot and made it much more palatable to me. Something to consider.

Disaster Index: 1/10