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Home » Soups & Stews » Calypso Soup with Black-eyed Peas and Spinach

Calypso Soup with Black-eyed Peas and Spinach

Posted by: Diabetic Foodie / Soups & Stews / December 30, 2015

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If you’re from the South, chances are pretty good that you eat some combination of black-eyed peas, collard greens, rice, and cornbread on January 1st for luck and wealth in the new year. Try this calypso soup for a change of pace.

Rice for riches,
Peas for pennies,
Collards for dollars,
Cornbread for gold.
– Our State Magazine

I eat collards, but there are a lot of other leafy greens I like better, so I substitute. I hope it doesn’t affect my “dollars.”

Calypso Soup with Black-eyed Peas and Spinach

This hearty soup has you covered, especially if you eat a small slice of cornbread with it. I was totally amazed by the flavors – the soup is beefy, earthy due to the sweet potatoes and black-eyed peas, and tropical because of the coconut milk. And then the curry powder gives it a nice kick without making it too spicy hot.

If you need some other ideas about how to get in your black-eyed peas and greens for New Year’s, you might want to try Black-eyed Pea Corn Cakes with Spicy Sour Cream or Collard Greens with Black-eyed Peas and Tomatoes.

Happy 2016!

Recipe Card
Calypso Soup with Black-eyed Peas and Spinach
5 from 1 vote

Calypso Soup with Black-eyed Peas and Spinach

Hearty soup to bring you good luck in the new year
Prep Time:10 minutes
Cook Time:17 minutes
Total Time:27 minutes
Author:Adapted from Diabetic Gourmet
Servings:6 servings
Review Print

Ingredients

  • 1 ½ pounds ground beef
  • 1 cup peeled diced sweet potato
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 teaspoon curry powder
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth or water
  • 14.5 ounces black-eyed peas, rinsed and drained 1 can
  • 14 ounces unsweetened light coconut milk 1 can
  • 2 cups baby spinach leaves stems removed
  • 1 tablespoon chopped fresh thyme
  • Salt
  • Freshly ground black pepper

Instructions

  • Heat a large skillet over medium heat. Add ground beef and cook, stirring occasionally and breaking into crumbles, until no longer pink, about 10 minutes.
  • Remove meat to a paper-towel lined plate. Press additional paper towels on top of meat to further reduce fat.
  • Discard all but 1 tablespoon of fat in skillet. Add sweet potato, onion, bell pepper, and curry powder. Cook, stirring occasionally, until onion is crisp-tender, about 5 minutes.
  • Stir in flour and cook for about 1 minute.
  • Add broth or water, black-eyed peas, and coconut milk. Bring to a boil, then reduce heat. Cover and simmer until sweet potato is tender, about 10 minutes.
  • Stir in spinach and thyme. Cook until spinach wilts, about 1 minute.
  • Season with salt and pepper to taste.

Recipe Notes

If you'd like to reduce the fat in this recipe, use ground turkey or chicken instead of beef and use chicken broth or water instead of beef broth. You could also reduce the amount of coconut milk or replace some of it with coconut water.
If you're watching your Sodium intake, buy dried black-eyed peas and cook them yourself instead of using canned. You might also want to use water or low-sodium broth.

Nutrition Info Per Serving

Nutrition Facts
Calypso Soup with Black-eyed Peas and Spinach
Amount Per Serving (0 g)
Calories 416 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 70mg23%
Sodium 685mg30%
Potassium 0mg0%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 28g56%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 18g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups and Stews
Cuisine: Creole
Keyword: calypso soup, New Year's
Did you make this recipe?Click here to leave a comment & star rating!
Calypso Soup with Black-eyed Peas and Spinach

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  1. Karen says

    January 2, 2016 at 8:13 am

    Eating soups for lunch at work as a healthy alternative to sandwiches keeps my BGL in check. This recipe has it all! Your blog is a lifesaver to this recently diagnosed diabetic who loves to cook. Thank you!

    Reply
    • Shelby Kinnaird says

      January 2, 2016 at 9:11 am

      Thanks, Karen! I love soup for lunch too. I’m glad you’re finding what you need on the blog. If you ever have suggestions or want to share some recipes, let me know.

      Reply

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