This soup is crazy simple, but yet has a ton of flavour. You can change up the sausage to hot Italian or chorizo, but if you are making it for kids the jalapeno already adds some heat. I'd serve it with some tortilla chips topped with a little melted cheese and guacamole for a really delicious and easy dinner. The kind of sweet potato you use in this recipe has orange flesh and is often marketed as a 'yam' here in Canada.
2 mild fresh Italian sausages
19 oz can of black beans, drained and rinsed
1 jalapeno pepper, seeded and minced
1 medium sweet potato, peeled and diced
1 tsp cumin
4 cups chicken stock
half of a can (5.5 oz/156 ml) tomato paste
salt and pepper
In a medium saucepan over medium high heat, saute the sausages (push the meat out of the casing) until fully cooked through and no longer pink. Push the meat aside and drain off some of the fat that has accumulated in the bottom of the pot before adding the jalapeno and continuing to cook for a few more minutes, while the pepper softens. Stir in the cumin, beans, sweet potato, chicken stock and tomato paste, stirring. Bring the mixture to a boil and then turn the heat down and simmer for about 30 minutes.
Taste the soup and correct the seasonings, adding salt and pepper to taste
Makes 4 servings
Adapted from Spilling the Beans