Southwestern Sweet Potato Soup
Servings
4 Servings
Ingredients
- 2 19-oz. cans black beans, rinsed and drained
- 3 cup reduced sodium chicken broth
- 1 medium onion chopped
- 1/2 green bell pepper seeded and chopped
- 1/2 pound Jack’s Spicy Southwestern Style Sausage cut into 1/2-inch slices
- 2 tablespoon olive oil
- 1 tablespoon tomato paste mixed with 1 Tbs. water
- 1 pound sweet potatoes peeled and cut into 1/2-inch pieces
- Jalapeno hot sauce to taste
- 4 tablespoon toasted pumpkin seeds for garnish
Instructions
- In a blender, puree 1 cup of the beans with 1 cup of broth and reserve. Cook onion, pepper, garlic, and sausage in oil in a 3-qt. saucepan over medium heat until vegetables are softened and sausage is browned, about 10 minutes. Stir in bean puree, remaining beans and broth, and tomato paste. Bring to a simmer and cook, covered, 15 minutes. Meanwhile, steam sweet potatoes over boiling water until tender, about 10 minutes. Stir sweet potatoes, hot sauce, and salt and pepper to taste into soup. Serve garnished with pumpkin seeds.
Oops. Left out the garlic in the ingredient list. There should be “3 cloves garlic, chopped” right after the bell pepper.