The South in a Pot Soup Recipe

4.5 8 7
The South in a Pot Soup Recipe
The South in a Pot Soup Recipe photo by Taste of Home
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The South in a Pot Soup Recipe

Read Reviews
4.5 8 7
Publisher Photo
With black-eyed peas, sweet potatoes, ground beef and comforting spices, this soup has every wonderful memory from my childhood simmered together in one tasty pot. —Stephanie Rabbitt-Schapp, Cincinnati, OH
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 1 tablespoon canola oil
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large sweet potato, peeled and diced
  • 1 large sweet onion, diced
  • 1 medium sweet pepper (any color), diced
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 tablespoon ground cumin
  • 1 tablespoon curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 4 cups chopped collard greens or chopped fresh spinach

Directions

In a Dutch oven, heat oil over medium heat. Cook and stir ground beef, crumbling meat, until no longer pink, 8 to 10 minutes. Add sweet potato, onion and pepper; saute until onion and pepper are slightly softened, 4-5 minutes.
Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes.
Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
For slow cooker: In a 4- to 5-qt. slow cooker, crumble ground beef; add next eight ingredients. Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens. Yield: 8 servings (2-1/2 quarts).
Originally published as The South in a Pot Soup in Taste of Home February/March 2017

Nutritional Facts

1-1/4 cups: 267 calories, 9g fat (3g saturated fat), 55mg cholesterol, 544mg sodium, 23g carbohydrate (8g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

  • 1 tablespoon canola oil
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large sweet potato, peeled and diced
  • 1 large sweet onion, diced
  • 1 medium sweet pepper (any color), diced
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 tablespoon ground cumin
  • 1 tablespoon curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 4 cups chopped collard greens or chopped fresh spinach
  1. In a Dutch oven, heat oil over medium heat. Cook and stir ground beef, crumbling meat, until no longer pink, 8 to 10 minutes. Add sweet potato, onion and pepper; saute until onion and pepper are slightly softened, 4-5 minutes.
  2. Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes.
  3. Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
  4. For slow cooker: In a 4- to 5-qt. slow cooker, crumble ground beef; add next eight ingredients. Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens. Yield: 8 servings (2-1/2 quarts).
Originally published as The South in a Pot Soup in Taste of Home February/March 2017

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Reviews forThe South in a Pot Soup

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rwippel User ID: 4262008 265066
Reviewed Apr. 23, 2017

"This was easy to throw together and very good."

MY REVIEW
tisonhood User ID: 5528174 263374
Reviewed Mar. 12, 2017

"Very good! Used spinach and ground turkey instead of beef."

MY REVIEW
toolbarsco User ID: 6725667 261510
Reviewed Feb. 18, 2017

"I think I lived in the South during a previous life because I love all things Southern even though I was born & raised in the Pacific NW. Love this soup. I added some garlic and cayenne pepper plus an extra sweet potato. Used spinach since that is what I had on hand. Delish! This will be a fun recipe to play around with--like the cabbage suggestion."

MY REVIEW
terriwebber User ID: 1066686 260950
Reviewed Feb. 7, 2017

"This soup is delicious. The curry powder gives it a different taste without being overpowering. I added some sliced okra just to add a little more of the South."

MY REVIEW
sstetzel User ID: 158954 260531
Reviewed Jan. 30, 2017

"Debbie you could use cabbage but I'd cut the quantity back. Cabbage isn't going to wilt down like the other greens."

MY REVIEW
Richard User ID: 4021156 260475
Reviewed Jan. 29, 2017

"Made this soup today. Excellent as is. Next time I will add an additional sweet potato. Thank you, Stephanie, for this recipe."

MY REVIEW
Debbie User ID: 8862482 260452
Reviewed Jan. 29, 2017

"Question: Could cabbage be substituted? A member of my family cannot eat leafy green vegetables."

MY REVIEW
vagabonddoc User ID: 8085359 260320
Reviewed Jan. 26, 2017

"The soup was great. I substituted some pre-cooked turkey meatballs for the hamburger and used the slow cooker method described and we loved it. Thanks for the recipe."

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