Black Bean, Sausage, and Sweet Potato Soup

1. 1

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

2. 2

   Discard bay leaf.

3. 3

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

4. 4

   In a small bowl stir together tomato paste and remaining tablespoon water and stir into beans with sausage and Worcestershire sauce.

5. 5

   Simmer soup, covered, 15 minutes.

6. 6

   Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.

7. 7

   While soup is simmering, peel sweet potatoes and cut into 1/2-inch pieces.

8. 8

   In a steamer set over boiling water steam potatoes, covered, until tender, about 10 minutes.

9. 9

   Stir potatoes, scallions, and salt and pepper to taste into soup.

10. 10

    Serve soup garnished with scallion greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.