Side Pannel
Crabmeat-Corn Soup
Ingredients List
- Vegetable cooking spray
- 1 1/3 c Chopped red onion
- 1 1/3 c Chopped celery
- 3/4 c Chopped green bell pepper
- 3 Cloves garlic, minced
- 1 tb Worcestershire sauce
- 1/2 ts Salt
- 1/2 ts Dried thyme
- 1/4 ts Pepper
- 21 oz Low-salt chicken broth, (2
- -cans)
- 16 oz Frozen shoepeg white corn,
- -(1 package)
- 10 oz Diced tomatoes and green
- -chiles, (1 can) undrained
- 6 oz Tomato paste, (1 can)
- 4 c Water
- 1 c Sliced green onions
- 1 lb Fresh lump crabmeat, shell
- -pieces removed
Directions
Coat a Dutch oven with cooking spray; place over medium heat. Add onion and
next 3 ingredients, and saute 5 minutes. Add Worcestershire sauce and next
7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.
Stir in remaining ingredients; cook over medium heat 15 minutes. Yield: 3
quarts (serving size: 1 cup).
Per serving: 205 Calories; 2g Fat (10% calories from fat); 14g Protein; 35g
Carbohydrate; 30mg Cholesterol; 357mg Sodium
next 3 ingredients, and saute 5 minutes. Add Worcestershire sauce and next
7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.
Stir in remaining ingredients; cook over medium heat 15 minutes. Yield: 3
quarts (serving size: 1 cup).
Per serving: 205 Calories; 2g Fat (10% calories from fat); 14g Protein; 35g
Carbohydrate; 30mg Cholesterol; 357mg Sodium
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