Calypso Beef Soup
1 1/2 lb 95% ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 tsp curry powder
2 Tbsp all purpose flour
2 cups water or beef broth
1 - 15 1/2 oz can black eyed peas, rinsed, drained
1 - 13 1/2 oz can light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 Tbsp chopped fresh thyme
Salt and ground black pepper
Heat large nonstick skillet over medium heat until hot. Add ground beef;
cook 8 to 10 minutes, breaking into 3/4 inch 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 to 5 minutes
or until onion and pepper are crisp-tender, stirring occasionally. Stir
in flour; cook and stir 1 minute.
Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce
heat; cover and simmer 5 to 8 minutes or until sweet potato is tender.
Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season
with salt and black pepper, as desired.
Makes 6 servings
Nutritional Information Per Serving: Calories: 308 ; Protein: 30 g ;
Fat: 11 g ; Sodium: 327 mg; Cholesterol: 76 mg ; Saturated Fat: 6 g ;
Dietary Fiber: 4 g ; Carbohydrates: 22 g
Posted by: Darlene BC <dsharple@shaw.ca>
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