Ingredients for Bean Sausage And Sweet Potato Soup
- Water
- 2 (15 ounce) cans Great Northern Beans, rinsed and drained
- Garlic
- Bay Leaf
- Ground Allspice
- 6 cups Chicken Broth (or vegetable broth)
- Tomato Paste
- 1 pound Italian Sausage (mild or hot)
- Worcestershire Sauce
- 2 large Sweet Potatoes, peeled and diced (about 4 cups)
- Green Onions
- Salt, to taste
- Freshly Ground Black Pepper, to taste
- 1 tablespoon Olive Oil (if needed)
- 1 large Yellow Onion, chopped
- 2 Carrots, peeled and diced
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cayenne Pepper (optional)
- Fresh Parsley, chopped, for garnish (optional)
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How to Make Bean Sausage And Sweet Potato Soup
- In a large pot or Dutch oven, brown the sausage over medium heat, breaking it up with a spoon. Remove the sausage from the pot and set aside.
- Add the onion and carrots to the pot and cook until softened, about 5-7 minutes.
- Add the sweet potatoes, vegetable broth, thyme, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
- Stir in the cooked sausage and kidney beans. Season with salt and pepper to taste.
- Simmer for an additional 10 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
16g
Fat
10g
Carbs
9g
