Name: The South in a Pot Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings (2-1/2 quarts)
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

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

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The South in a Pot Soup

4.9 | 12 Reviews Add your review

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

Prep:15 min

Cook:45 min

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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

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Directions

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.<o:p data-original-title=" title="></o:p>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: 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.

Nutrition Facts

1-1/4 cups: 267 calories, 9g fat (3g saturated fat), 55mg cholesterol, 544mg sodium, 23g carbohydrate (8g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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