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Ingredients

5 ½ cups water 1 ½ cups dry black beans 3 cloves garlic, minced 1 bay leaf ¼ teaspoon ground allspice 2 cups chicken broth 1 tablespoon tomato paste 1 tablespoon water ¼ pound Italian sausage, cut into 1/2 inch pieces ½ teaspoon Worcestershire sauce 1 pound sweet potatoes 3 green onions salt to taste ground black pepper to taste

Nutrition Info

223.7 calories carbohydrate: 32.9 g cholesterol: 10.8 mg fat: 5.3 g fiber: 9.3 g protein: 11.8 g saturatedFat: 1.8 g servingSize: - sodium: 420 mg sugar: 3 g transFat: : - unsaturatedFat: : -

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.
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 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.
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.

8 servings

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