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 Beef broth (2 cans)
      4 c  Collard greens or fresh
           - spinach; chopped
 
  In a Dutch oven, heat oil over medium heat. Cook and stir ground
  beef until no longer pink, 8 to 10 minutes, breaking into crumbles.
  Add the onion, sweet potato, and pepper; saute until onion and
  pepper are slightly softened, 4 to 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 to 18 minutes.
  
  Add greens; cook until tender, 15 to 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 to 8 hours. A
  half-hour before serving, skim off any fat; add greens.
  
  Recipe by Stephanie Rabbitt-Schapp, Cincinnati, OH
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM