Black Bean, Sausage, and Sweet Potato Soup recipe

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Ingredients

5 ½ cups water
1 ½ cups dry black beans
3 cloves garlic, minced
1 bay leaf
¼ teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
¼ pound Italian sausage, cut into 1/2 inch pieces
½ teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt to taste
ground black pepper to taste

Nutrition Info

223.7 calories
carbohydrate: 32.9 g
cholesterol: 10.8 mg
fat: 5.3 g
fiber: 9.3 g
protein: 11.8 g
saturatedFat: 1.8 g
servingSize: -
sodium: 420 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.

  2. In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.

  3. In a small bowl, stir together tomato paste and 1 tablespoon water, stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.

  4. While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.

Recipe Yield

8 servings

Recipe Note

An unusual blend of flavors create this flavorful soup. Garnish with fresh scallions.

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