The South in a Pot Soup


  • 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.

Recipe source:tasteofhome

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