Lisa Farmer’s Calypso Beef Soup

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  • 1 ½ pounds ground beef (95% lean)
  • 1 c. diced peeled sweet potato
  • ½ c. chopped onion
  • ½ c. chopped red bell pepper
  • 1 teaspoon curry powder
  • 2 Tablespoons all-purpose flour
  • 2 c. water or low-sodium beef broth
  • 1 can (15 ½ ounce) black-eyed peas, rinsed, drained
  • 1 can (13 ½ ounce) light unsweetened coconut milk
  • 2 c. packed fresh baby spinach leaves
  • 3 Tablespoons chopped fresh thyme
  • Salt and ground black pepper

1.    Heat large nonstick skillet over medium heat until hot.  Add ground beef; cook 8-10 minutes, breaking in ¾-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 4-5 minutes or until onion and pepper are crisp-tender, stirring occasionally.  Stir in flour; cook and stir 1 minute.
2.    Stir in water, black-eyed peas and coconut milk; bring to a boil.  Reduce heat; cover and simmer 5-8 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.

Nutrition information per serving:  308 calories, 11g fat (6g saturated fat; 3g monounsaturated fat); 76mg cholesterol; 327mg sodium; 22g carbohydrate; 4.1g fiber; 30g protein.

Lisa Farmer, Nutrition Coordinator, YMCA of Greater Kansas City.

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