Subj : Southern Soups - 24
To   : All
From : Dave Drum
Date : Mon Aug 12 2024 04:14 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The South In A Pot Soup
 Categories: Beef, Vegetables, Herbs, Potatoes, Greens
      Yield: 8 servings
 
      1 tb Canola oil
  1 1/2 lb 90% 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, OH
  
  Makes: 8 servings (2-1/2 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The four seasons are salt, pepper, mustard and vinegar.
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