Crab Spinach Soup

  • Yield: 8 servings


2-- (10-ounce) packages frozen chopped spinach, thawed
1-- (14 1/2-ounce) can fat-free chicken broth
1tablespoon margarine
1cup chopped onion
1/2pound sliced mushrooms
1/2cup chopped green bell peppers
3tablespoons all-purpose flour
2-- (12-ounce) cans evaporated skimmed milk
1teaspoon Worcestershire sauce
1-- bay leaf
1/4teaspoon dried thyme
-- Salt and pepper to taste
1pound white crabmeat, picked for shells


  1. In a food processor, process spinach and broth until smooth.  In a saucepan, melt margarine and saute onions, mushrooms and green peppers.  Add flour and gradually stir in evaporated milk, cooking until mixture comes to a boil.  Lower heat and cook until thick.  Stir in spinach mixture, Worcestershire sauce, bay leaf, thyme, salt and pepper; continue cooking 10 minutes or until spinach is tender.  Before serving, add crabmeat and remove bay leaf.  Makes about 8 cups.


Nutritional Info *per serving

  • Calories 209
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 56mg
  • Sodium 521mg
  • Carbohydrate 19g
  • Fiber 4g
  • Protein 22g