CALYPSO BEEF SOUP
Ingredients - 1-1/2 pounds 95% 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 Directions 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. 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.