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Calypso Beef Soup

Calypso Beef Soup recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. 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.
  2. 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.

Nutritional Information Per Serving:

Calories: 308
Fat: 11 grams
Saturated Fat: 6 grams
Fiber: 4 grams
Sodium: 327 miligrams
Cholesterol: 76 miligrams
Protein: 30 grams
Carbohydrates: 22 grams

Source: NCBA