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Black Bean, Sausage, and Sweet Potato Soup
Black Bean, Sausage, and Sweet Potato Soup
  • 5 1/2 cups water
  • 1 1/2 cups dry black beans
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1/4 teaspoon ground allspice
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • 1/4 pound Italian sausage, cut into 1/2 inch pieces
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound sweet potatoes
  • 3 green onions
  • salt to taste
  • ground black pepper to taste
  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.