Oklahoma Dietetic Association - Oklahoma Beef Industry Council Recipe of the month

Oklahoma Beef Council Recipe of the Month

Calypso Beef Soup
Makes 6 servings

Ingredients:

1-1/2 pounds ground beef
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 ready-to-serve 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 Instructions:

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. 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.

2. 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.

Nutrition information per serving, using 95% lean ground beef: 308 calories; 11 g fat (6 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 327 mg sodium; 22 g carbohydrate; 4.1 g fiber; 30 g protein; 7.0 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.7 mg iron; 21.2 mcg selenium; 6.7 mg zinc.

As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.