Name: The South in a Pot Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 tablespoon canola oil -; 1-1/2 pounds lean ground beef (90% lean) -; 1 large sweet onion, diced -; 1 large sweet potato, peeled and 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - The South in a Pot Soup

1. 1 tablespoon canola oil -

2. 1-1/2 pounds lean ground beef (90% lean) -

3. 1 large sweet onion, diced -

4. 1 large sweet potato, peeled and diced -

5. 1 medium sweet pepper (any color), diced -

6. 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained -

7. 1 tablespoon ground cumin -

8. 1 tablespoon curry powder -

9. 3/4 teaspoon salt -

10. 1/2 teaspoon coarsely ground pepper -

11. 2 cans (14-1/2 ounces each) reduced-sodium beef broth -

12. 4 cups chopped collard greens or chopped fresh spinach -

How to cook deliciously - The South in a Pot Soup

1. Stage

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.

2. Stage

Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.

3. Stage

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.