Trinidadian Callaloo Soup

This is made with callaloo leaves in the West Indies, but in Canada we often have to use spinach leaves, which is just as tasty.

INGRIDIENT

2 slices bacon, chopped

2 onions, chopped

1 green bell pepper, chopped

1 stalk celery, chopped

1 clove garlic

3 cups water, or as needed

2 (10 ounce) packages frozen okra, thawed

1 (10 ounce) box frozen chopped spinach, thawed

¼ teaspoon hot pepper sauce, or to taste

salt and ground black pepper to taste

2 (6 ounce) cans crab, drained (Optional)

DIRECTION

Step: 1

Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.

Step: 2

Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.

Step: 3

Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Step: 4

Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.

NUTRITION FACT

Per Serving: 112 calories; protein 12.8g; carbohydrates 12.5g; fat 1.9g; cholesterol 39.9mg; sodium 233.5mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb