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    Soup: 3 pt. Crabmeat Corn Soup


    Source of Recipe


    Cooking Light, Nov/Dec 1994, page 128

    List of Ingredients




    vegetable cooking spray
    3/4 cup red onion -- chopped
    3/4 cup celery -- chopped
    3/8 cup green bell pepper -- chopped
    1 1/2 cloves garlic -- minced
    1 1/2 teaspoons worcestershire sauce
    1/4 teaspoon salt
    1/4 teaspoon thyme
    1 dash pepper
    2/3 cup chicken broth -- low fat
    1/2 pound corn kernels
    10 ounces diced tomatoes -- with green chilies
    2 cups water
    1/2 pound crab claw meat -- (or imitation crab)

    Recipe



    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.

    Serving Size : 4
    NOTES : Per serving: 144.3 cal, 1.5g fat, 3.2g fibre ; 2.87 pts per serving.

 

 

 

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