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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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   
        
     Uncle Dirty Dave's Archives   
       
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