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Calypso Beef Soup
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 20 Min.
Cook Time: 25 Min.
What you need:
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+ 1-1/2 lb.95% lean ground beef
+ 1 c. diced peeled sweet potato
+ 1/2 c. chopped onion
+ 1/2 c. chopped red bell pepper
+ 1 tsp. curry powder
+ 2 Tbsp. flour
+ 2 c. water or ready-to-serve beef broth
+ 1 can (15-1/2 oz.) black-eyed peas, drained
+ 1 can (13-1/2 oz.) light unsweetened coconut milk
+ 2 c. packed fresh baby spinach leaves
+ 3 Tbsp. chopped fresh thyme
+ salt and ground black pepper
What to do:
1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 min., breaking into 3/4-in. crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4-5 min. or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 min.
2. Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5-8 min. or until sweet potato is tender. Stir in spinach and thyme. Cook 1 min. or until spinach wilts. Season with salt and black pepper, as desired.

* This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 308;   Total Fat: 11g;   Saturated Fat: 6g;   Cholesterol: 76mg;   Total Carbs: 22g;   Fiber: 4g;   Protein: 30g;   Sodium: 327mg;