THE SOUTH IN A POT SOUP

The South in a Pot Soup image

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

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

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

Steps:

In a Dutch oven, heat oil over medium heat. Cook and stir ground beef, crumbling meat, until no longer pink, 8-10 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 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 : Calories 267 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 544mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges