Spicy Crab Veggie Soup
by LaDonna Gunderson from www.ladonnarose.com
Although picking the crabmeat is time-consuming (enlist a friend to help), you will be rewarded with a truly exceptional soup. This soup is a quick, easy and flavorful dinner recipe. Full of vegetables and crab, you can’t go wrong!
Prep time: 20 minutes
Total time: 40 minutes
- 4 slices quality-thick cut bacon, chopped
- 1 cup onion, diced
- 1½ cups Yukon gold potatoes, peeled, diced
- 1 tablespoon jalapeño, seeded, diced
- 1 tablespoon garlic, minced
- 2 cups tomatoes, chopped
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 4 cups organic chicken broth
- 4 cups fresh baby spinach, chopped
- 1 (14-ounce) can coconut milk
- 2 cups lump crabmeat (if using king or snow, cut into bite-size pieces)
- 2 tablespoons lime juice, plus more to taste
- ½ cup green onions, chopped
In a soup pot; fry the bacon until crisp. Using a slotted spoon, transfer
to paper towels to drain. Pour off all but 1 tablespoon drippings.
Stir in the onion, potatoes, jalapeño and garlic. Add the tomatoes
and seasonings and cook over medium heat, stirring often, until the
onions are soft.
Stir in the chicken broth and bring to a slow boil. Cover and simmer
10 minutes or until the potatoes are nearly tender. Gently stir in the
spinach, coconut milk, crabmeat, lime juice and reserved bacon.
Ladle into warmed soup bowls and garnish with the green onions.
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