Caribbean Spinach, Crab & Ham Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe appeared in Cooking Light magazine. Ingredients:
1 tablespoon margarine or 1 tablespoon butter |
1 large onion, minced |
1 clove garlic, minced |
2 cups spinach, finely chopped |
3 cups chicken broth |
1/2 cup skim milk |
1/8 teaspoon coconut extract |
1/8 teaspoon white pepper |
4 ounces imitation crabmeat |
3 ounces ham, cut into thin strips |
1/8 teaspoon hot pepper sauce (optional) |
Directions:
1. In a large saucepan, melt the butter over medium low heat.
2. Reduce heat to low and add the onion and garlic.
3. Cook, covered, for 3-4 minutes stirring occasionally.
4. Add the spinach and cook, uncovered for 2 minutes.
5. Add the broth, milk, coconut extract, white pepper and reduce heat and simmer, uncovered, for 3-4 minutes.
6. Add the crabmeat and ham and the hot pepper sauce if using.
7. Cook for 2-3 minutes or until meat is warmed through.
8. Serve warm.
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