Chef Alli works in the Topeka HyVee store and does cooking classes at the store. If you live in the area, I highly recommend checking out her classes.
Chef Alli also had the in store Dietician working with her that evening. Amber let us in on a few secrets about the ingredients we used in this soup:
- Red Bell Peppers actually have more vitamin C that citrus fruits.
- The only reason sweet potatoes should be considered healthier than white potatoes is that they are high in vitamin A.
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 ready-to-serve beef broth
1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
1 can (13-1/2 ounces) light unsweetened coconut milk
(A note from Chef Alli: if you don't like the flavor of coconut, almond milk could be substituted)
2 cups packed fresh baby spinach leaves
3 tablespoons chopped fresh thyme
Salt and ground black pepper
Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
I encourage you to follow Chef Alli on her Facebook page or her blog. I am also excited that Amber would like to share a recipe with all of you her on my blog next month. Can't wait to see what she gives us! If you like this recipe, come back next week for my Spicy Cheeseburger Soup.
-A Kansas Farm Mom
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