Moroccan Potato Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth
• 2 cups cooked white beans
• 2 potatoes, peeled and diced
• Salt and pepper to taste

Directions

1. Heat the oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
2. Add the cumin, paprika, coriander, and turmeric and cook for 1 minute, stirring constantly.
3. Add the tomatoes and broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. Add the beans and potatoes and cook for 10 minutes, or until the potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot.

Interesting Facts

• This soup is a great way to use up leftover veggies and beans.
• It's vegan and gluten-free, so everyone can enjoy it.
• It's a great source of fiber and protein, perfect for a filling meal.