The South in a Pot Soup

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

Directions

1. 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.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.
2. Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
3. 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.