Travel to the Caribbean with this bold curried soup made with Ground Beef, creamy coconut milk and sweet potatoes.
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.
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.
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 319 Calories; 12g Total Fat; 6g Saturated Fat; 3g Monounsaturated Fat; 84mg Cholesterol; 339mg Sodium; 23g Total carbohydrate; 30g Protein; 4.7mg Iron; 6.9mg Niacin; 0.5mg Vitamin B6; 98.7mg Choline; 2.8mcg Vitamin B12; 7.1mg Zinc; 23.8mcg Selenium; 4.8g Fiber.