Lisa Farmer’s Calypso Beef Soup

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 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.



More News