** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a 4-quart saucepan simmer beans, garlic, bay leaf, allspice, broth, and 5 1/2 cups water, partially covered, until beans are tender, about 50 minutes.
2. Discard bay leaf. In a blender pur0e 1 cup beans with 1 cup cooking liquid and return to pan.
3. In a small bowl stir together tomato paste and remaining tablespoon water and stir into beans with sausage and Worcestershire sauce.
4. Simmer soup, covered, 15 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
5. While soup is simmering, peel sweet potatoes and cut into 1/2-inch pieces.
6. In a steamer set over boiling water steam potatoes, covered, until tender, about 10 minutes.
7. Stir potatoes, scallions, and salt and pepper to taste into soup.
8. Serve soup garnished with scallion greens. Makes about 8 cups, serving 4.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Beans, Tomato, MSG, Potato, Poultry, Malt, Spring Onion, Pork, Garlic, Beef allergies.
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