Calypso Beef Soup

Nuevo Latino Beef Dish found on the food network site Cook's Tip: Regular fresh spinach, stems removed and coarsely chopped, may be substituted for baby spinach leaves.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs 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 2  cups beef broth
• 1 (15 1/2ounce) can black-eyed peas, rinsed, drained
• 1 (13 1/2ounce) can  light unsweetened coconut milk
• 2  cups  packed fresh  baby spinach leaves
• 3  tablespoons  freshly chopped thyme leaves
•  salt & freshly ground black pepper

Directions

1. Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings.
2. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally.
3. Stir in flour; cook and stir 1 minute.
4. Stir in water, black-eyed peas and coconut milk; bring to a boil.
5. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender.
6. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste.