Bean, Sausage, and Sweet Potato Soup

"A comfort soup at its best! Great in fall and winter"
photo by a user photo by a user
Ready In:
1hr 30mins




  • In a 4 qt saucepan, combine the 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.
  • In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
  • In a small bowl, stir together tomato paste and 1 Tbs water and 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.
  • While soup is simmering, peel sweet potatoes and cut into 1/2" 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.

Questions & Replies

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  1. I Loved this! I just added some seasonings of my own and didn't puree any of it. I did mine in the crock pot, as well. Otherwise, the ingredients were the same and I thought this was great!!! Thanks for sharing!!!
  2. I considered this a lot of work for only "pretty good" results. The beans took longer than 50 minutes to get tender. My Italian sausage did not slice into neat 1/2" pieces, so I tried pan frying it first, then slicing it, and it still just ended up crumbled into the soup. I had to steam the sweet potatoes in two rounds, given the small size of my steamer. Opening a can of tomato paste for 1 tablespoon of it seemed a little silly. The soup is very thick and hearty; my teenage son wished he could taste more sweet potato flavor. The sausage in this imparts a good taste, but texturally it's a little weird. I don't think I would make this again.


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