The South In A Pot Soup Recipes

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THE SOUTH IN A POT SOUP



The South in a Pot Soup image

With black-eyed peas, sweet potatoes, ground beef and comforting spices, this soup has every wonderful memory from my childhood simmered together in one tasty pot. -Stephanie Rabbitt-Schapp, Cincinnati, OH

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

1 tablespoon canola oil
1-1/2 pounds lean ground beef (90% lean)
1 large sweet potato, peeled and diced
1 large sweet onion, diced
1 medium sweet pepper (any color), diced
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 tablespoon ground cumin
1 tablespoon curry powder
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cans (14-1/2 ounces each) reduced-sodium beef broth
4 cups chopped collard greens or chopped fresh spinach

Steps:

  • In a Dutch oven, heat oil over medium heat. Cook and stir ground beef, crumbling meat, until no longer pink, 8-10 minutes. Add sweet potato, onion 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: 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.

Nutrition Facts : Calories 267 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 544mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

SOUTH OF THE BORDER SOUP



South of the Border Soup image

Cooking and creating new recipes is a favorite pastime of mine. As a matter of fact, this is an original recipe, which earned my first place in the Wisconsin Beef Cookoff some years ago. - Lynn Ireland, Lebanon, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 jar (16 ounces) picante sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups water

Steps:

  • In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 780mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

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