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Wednesday, January 23, 2013

W4DW-Calypso Beef Soup

I just returned from a three day program sponsored by the Kansas Livestock Association, so today's What's For Dinner Wednesday is something that we ate during the conference.  We had a fabulous meal prepared by Chef Alli.  This delicious soup was a National Beef Cookoff winner in 1997.  You may remember that the Taco Bites recipe I shared and changed a bit was a 2003 winner of the cookoff.
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.

Calypso Beef Soup

1-1/2 pounds 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 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.


 Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired.

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

Shared on:
Thursday's Treasures 
Down Home Blog Hop
Foodie Friends Friday 
Farmgirl Friday Blog Hop