Black Bean, Sausage, and Sweet Potato Soup
I’ve been in the mood for sweet potatoes lately, and have found some interesting soup combinations out there online. I found one recipe for black beans and sweet potatoes, and another for sweet potatoes and sausage. I thought combining the two would make for some interesting flavours. I garnished the soup with cilantro and sour cream, and the addition added a fresh flavour to the slightly spicy and sweet base.
- 1/4 pound Italian sausage, cut into 1/2 inch pieces
- 1 can black beans
- 3 cloves garlic, minced
- 1/2 a medium onion, diced
- 1 bay leaf
- 1/8 tsp cinnamon
- 1/4 tsp cayenne pepper
- 6 cups chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon water
- 1/2 teaspoon Worcestershire sauce
- 1 pound sweet potatoes, peeled and chopped to 3/4″ dice
- salt to taste
- ground black pepper to taste
- handful of cilantro, chopped
- sour cream for garnish
Brown Italian sausage in skillet over medium heat until cooked through. Set aside.
In a large saucepan or dutch oven, over medium high heat, add oil and add onions, cooking until translucent, about 5 minutes. Add the garlic, bay leaf, cinnamon, cayenne, and broth, heating through.
In a small bowl, stir together tomato paste and 1 tbsp water; stir into pot with the Worcestershire sauce. Add the black beans and sweet potatoes and simmer soup, covered, for 15 minutes, or until potatoes are fork tender.
When potatoes have cooked through, add 2 cups of the soup, potatoes, beans, onions and all, to a blender and puree. If you have a stick blender, just puree 1/4 of the soup. Add the sausage back into the soup, and simmer for another 5 minutes.
Serve with a dollop of sour cream and a sprinkling of chopped cilantro.