The South in a Pot Soup
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 8 servings (2-1/2 quarts).
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
Ingredients
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1 tablespoon canola oil
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1-1/2 pounds lean ground beef (90% lean)
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1 large sweet onion, diced
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1 large sweet potato, peeled and diced
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1 medium sweet pepper (any color), diced
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
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1 tablespoon ground cumin
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1 tablespoon curry powder
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3/4 teaspoon salt
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1/2 teaspoon coarsely ground pepper
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2 cans (14-1/2 ounces each) reduced-sodium beef broth
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4 cups chopped collard greens or chopped fresh spinach
Directions
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1.
In a Dutch oven, heat oil over medium heat. Cook and stir ground beef until no longer pink, 8-10 minutes, breaking into crumbles. Add the onion, sweet potato 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.
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2.
Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
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3.
For slow cooker: Omit oil. In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 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.
Nutrition 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.
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