Calypso Beef Soup

• 50 min
• 6 SERVINGS
• 320 Cal
• 30 g Protein

Ingredients:

• 1-1/2 pounds Ground Beef (93% or leaner)
• 1 cup diced peeled sweet potato
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 teaspoon curry powder
• 2 tablespoons all-purpose flour
• 2 cups water or beef broth
• 1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
• 1 can (13-1/2 ounces) light unsweetened coconut milk
• 2 cups packed fresh baby spinach leaves
• 3 tablespoons chopped fresh thyme
• Salt and ground black pepper

Cooking:

1. 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.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Return beef to skillet. 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.