Give this soup recipe a try to add a Caribbean twist!

 

Ingredients

• 1 1/2 pounds lean ground beef*
• 1 teaspoon vegetable oil
• 1 cup diced peeled sweet potato
• 1/2 cup chopped yellow onion
• 1/2 cup chopped red bell pepper
• 1 teaspoon curry powder
• 2 tablespoons all-purpose flour
• 2 cups beef broth, fat free, 50% less sodium
• 1 15-1/2 ounce can black-eyed peas, rinsed and drained
• 1 13-1/2 ounce can light coconut milk
• 2 cups packed fresh baby spinach leaves
• 3 tablespoons chopped fresh thyme
• Salt and pepper to taste

Directions

1. Heat a large nonstick skillet over medium heat. When skillet is hot add ground beef, breaking into crumbles, stirring occasionally, until browned. Remove meat fro skillet, drain well.
2. Return pan to heat, add oil. When oil is hot add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes, until onion and pepper are crisp-tender. Stir occasionally.
3. Stir in flour and cook, while stirring, for 1 minute.
4. Return drained beef to skillet. Stir in broth, black-eyed peas and coconut milk. Bring mixture to a boil. Reduce heat; cover and simmer until sweet potato is tender, 5 to 8 minutes.
5. Stir in spinach and thyme. Cook 1 minute, until spinach is wilted.
6. Taste and adjust seasoning with salt and pepper.

 

Serves 6.

*Ground beef should be cooked to an internal temperature of 160^oF. Color is not a reliable indicator of doneness