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Title: The South In A Pot Soup
Categories: Beef, Vegetables, Greens, Herbs, Curry
Yield: 8 servings

1 tb Canola oil
1 1/2 lb Lean ground beef
1 lg Sweet onion; diced
1 lg Sweet potato; peeled, diced
1 md Bell pepper; any color,
- diced
15 1/2 oz Can black-eyed peas; rinsed,
- drained
1 tb Ground cumin
1 tb Curry powder
3/4 ts Salt
1/2 ts Coarse ground pepper
29 oz (2 cans) beef broth
4 c Chopped collard greens or
- chopped fresh spinach

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.

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

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.

Stephanie Rabbitt-Schapp, Cincinnati, Ohio

Makes: The South in a Pot Soup

RECIPE FROM: https://www.tasteofhome.com

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