Black Bean, Sausage, and Sweet Potato Soup

Black Bean, Sausage, and Sweet Potato Soup

Christine L. 0

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

Ingredients 1 h 25 m {{adjustedServings}} servings 224 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 40

  1. 57 Ratings


Nice blend of flavors. To reduce cooking time, I used canned black beans and cooked the sweet potatoes in the soup, instead of steaming seperately. I've also made this with smoked sausage and prefer it over the Italian.


This recipe is absolutely delicious! I made this because it combines two of my favorite ingredients (black beans and sweet potatoes) - the sausage doesn't hurt either. I made mine extra thick by pureeing most of the beans; I also cooked my sweet potatoes in the microwave (just peel and stick them in for 7 minutes) before slicing them. I also added some sauteed onions and cayenne pepper for spice. Great recipe!


I know this sounds strange however, I, personally, don't care for soups that resemble pumpkin pie... I don't care for sweet soups, I guess, and I prefer to not make sweet potatoes sweeter... I took the premise of this recipe and, instead of Allspice, used Cajun spices in it's place (Morton & Bassett "Cajun Spice Blend", which is all natural, "salt free", no msg, etc.) as the bulk of my actual seasoning in this soup... I also used Cajun Classiques Creole Seasoning (DOES have lots of salt) to taste... I used 1/2 a healthier (lower fat) Kielbasa sausage vs. Italian or Smoked... I cannot tell you how outstanding this soup is! Essentially, I am TRYING to cook Diabetic for myself, yet, my family keeps hounding me for this soup! The hordes descend the second I make this! Help! LOL