Calypso Beef Soup, Bread

 

 Original recipe found HERE and adapted to be WW friendly

Calypso Beef Soup

serves 6

5 points per serving (not including bread)

1 pound 93% lean ground beef 

2 cups diced peeled sweet potato (about 3/4 pound)

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 teaspoon curry powder

2 tablespoons all-purpose flour

1 can ready-to-serve beef broth with water added to equal 2 cups total

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

1 tablespoons freshly chopped thyme leaves (or 1 teaspoon dried thyme leaves) 

salt and freshly ground black pepper

Brown ground beef in large nonstick dutch oven over medium heat for 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 peppers are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.

Stir in broth and water mixture, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 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, to taste. 

I served this with a loaf of fresh artisan bread.

One serving of soup is 1 1/3 cup.

What we thought~

Roger, Kenzie and I LOVED this soup and we will definitely be having it again. Many times! It went together so quickly. A really nice, flavorful soup on the table in under 30 minutes.

This soup has such an interesting variety of flavors and textures for something that comes together so quickly. 

I think this will be a great camping recipe too! One pot and ready in a flash. That's my kind of camper cooking. 

BTW I personally think that 2 cups is a better size serving. If you have 2 cups per serving the points value per serving is 8 and the recipe makes 4 servings.