Crabmeat-corn Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Soups and, Stews | 12 | Servings |
INGREDIENTS
| 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 | T | Worcestershire sauce |
| 1/2 | t | Salt |
| 1/2 | t | Dried thyme |
| 1/4 | t | 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 |
INSTRUCTIONS
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 Recipe by: Cooking Light, Nov/Dec 1994, page 128 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 47
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 352.7mg
Potassium: 267.2mg
Carbohydrates: 7.6g
Fiber: 1.3g
Sugar: 2.5g
Protein: 1.4g