Sausage, Black Bean and Sweet Potato Soup
This Sausage, Black Bean and Sweet Potato Soup is a hearty twist on classic sausage and sweet potato soup, with savoury Italian salsiccia sausage, creamy black beans and tender chunks of sweet potato simmered in a rich, gently spiced tomato broth. A handful of Tuscan kale adds a little green goodness, while fresh lime brings everything to life. Ready in about 45 minutes, this easy one-pot meal is just the kind of cosy, flavour-packed soup you’ll want to make again and again.
Ingredients for Sausage, Bean and Sweet Potato Soup
A handful of simple ingredients come together to make this hearty, flavour-packed soup. Here’s what you’ll need:
- Italian sausage: Adds rich, savoury flavour. Choose mild or spicy.
- Onion, garlic and red chilli: A fragrant base with a little kick.
- Sweet potato: Adds natural sweetness and a lovely tender texture.
- Black beans: Creamy, earthy and filling. Tinned beans work perfectly.
- Cumin and tomato paste: Bring warmth and depth to the broth.
- Chicken or vegetable broth: Use good-quality shop-bought or homemade broth for the best flavour.
- Fresh lime: A bright, tangy finish that balances the richness.
- Tuscan kale (optional): Adds colour and a little green goodness. Baby spinach works too.
How to Make Sausage, Black Bean and Sweet Potato Soup
One pot, three easy steps and very little washing-up. What’s not to love?
- Brown the sausage. Cook the Italian sausage in olive oil until golden, breaking it into small pieces. Add the onion and chilli, followed by the garlic, cumin and tomato paste. Stir until fragrant.
- Let it simmer. Add the sweet potato and broth, scraping up all those tasty browned bits. Simmer gently until the sweet potato is nearly tender.
- Finish and serve. Stir in the black beans and cook until the sweet potato is tender. Add the Tuscan kale, if using, and let it wilt. Finish with fresh lime juice, season to taste and serve with extra lime wedges.
Get the exact ingredient quantities in the printable recipe card below.
5 Reasons You’ll Love This Hearty Italian Sausage Soup
This is the kind of easy, comforting dinner that earns a regular spot in your meal rotation. Here’s why:
- Big flavour, little effort: Italian sausage brings all the savoury, herby goodness without needing lots of spices.
- One pot, easy clean-up: Everything cooks together. Less washing-up, more time to relax.
- A meal in a bowl: Sweet potato, black beans and sausage make every spoonful hearty and satisfying.
- Perfectly balanced: A little sweetness, warming spice and a bright squeeze of lime. So good!
- Leftovers worth saving: The flavours get even better overnight. Hello, easy lunch!
Tips for the Best Sweet Potato Black Bean Soup
A few little tricks make this already delicious soup even better.
- Brown the sausage well. Those golden, caramelised bits add loads of flavour to the broth.
- Keep the sweet potato chunky. Small, even cubes cook quickly while holding their shape.
- Switch up the greens. Tuscan kale is lovely here, but baby spinach works just as well.
- Don’t skip the lime. That final squeeze makes all the flavours pop.
Serving suggestions
Serve with crusty sourdough for soaking up the delicious broth, or a crisp green salad on the side. For extra freshness, top with avocado, fresh coriander and a squeeze of lime.
More Hearty Soups and Stews to Try
Love this salsiccia and black bean soup? For a meat-free twist, try my Sweet Potato and Black Bean Stew, or cosy up with a bowl of Chicken and White Bean Stew. Another vegetarian favourite is my Lentil Chili with Butternut Squash. And if you’re craving more comfort food, you can’t go wrong with classic Chicken Potato Soup or a classic Beef and Barley Stew.
Sausage, Black Bean & Sweet Potato Soup
Ingredients
- 1 tablespoon olive oil
- 300 g Italian sausage (Salsiccia), casings removed
- 1 small onion, finely chopped
- 1 red chilli, finely chopped (deseeded for less heat)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 medium sweet potato, peeled and diced into 1–2 cm cubes (300–350 g)
- 700 ml chicken or vegetable broth
- 1 x 400 g can black beans, drained and rinsed
- juice of 1/2 lime, or to taste
- sea salt and freshly ground black pepper, to taste
- finely shredded Tuscan lacinato kale
- lime wedges
Instructions
- Brown the sausage: Heat the olive oil in a large saucepan or soup pot over medium-high heat. Add the sausage meat and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until browned.
- Cook the aromatics: Add the onion and red chilli and cook for about 4 minutes, stirring occasionally, until the onion has softened. Stir in the garlic, ground cumin and tomato paste. Cook for another minute, stirring, until fragrant.
- Simmer the sweet potato: Add the diced sweet potato and stock. Stir well. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 12–15 minutes, or until the sweet potato is almost tender.
- Add the black beans: Stir in the drained black beans and simmer for another 5 minutes, until heated through and the sweet potato is completely tender.
- Finish and serve: Stir in the lime juice and season with salt and freshly ground black pepper to taste. If using kale, stir it into the soup during the final 2–3 minutes of cooking, until wilted. Ladle into bowls and serve with extra lime wedges. Enjoy!
Nutrition
Notes
- Italian sausage: Use mild or spicy Italian sausage, depending on your preference. If using spicy sausage, adjust the amount of fresh chilli.
- Broth: Chicken broth adds a savoury depth, while vegetable broth also works well. For the best flavour, use a good-quality shop-bought or homemade broth.
- Consistency: For a thicker, more stew-like soup, mash some of the black beans or reduce the broth slightly.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat thoroughly before serving.
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