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Northeastern Crab Soup




Source of Recipe


rick


Recipe Introduction


servings 8-10
points 3


List of Ingredients




2 Onions, chopped
2 Dried red peppers, crumbled
2 Cloves garlic, minced or to taste
1 Green pepper, chopped
2 Potatoes, diced
3 Stalks celery, chopped
4 Carrots, sliced
6 cup Fish stock or bouillon
2 cup Fresh or frozen corn
1 lb. Crab meat kernels or any white fish
2 29 oz. Cans tomato sauce
1/2 cup Italian parsley, chopped
1 Bay leaf Freshly
ground black pepper to taste
1 tablespoon Fresh oregano or 1 teaspoon dried


Recipe



Cook the onion, garlic, green pepper and celery in 1/2 cup of the stock to soften, 5 to 10 minutes. Add the remaining stock, tomato sauce, bay leaf, oregano, red peppers, potatoes, and carrots and cook 20 minutes, or until the vegetables are tender. Stir in the corn, crab meat (white fish) and parsley and simmer 5 minutes. Serve with ground black pepper to taste.

Nutrition information:
Per serving: 204 calories, 2 grams fat, 7 grams fiber