You are here: Home » Recipes » Crab Spinach Soup Crab Spinach Soup Kitchen Tested Yield 8 servings Whip this wonderful soup together in minutes. Leave the crab out for a delicious Cream of Spinach Soup. PrintEmail Ingredients 2 -- (10-ounce) packages frozen chopped spinach, thawed1 -- (14 1/2-ounce) can fat-free chicken broth1 tablespoon margarine1 cup chopped onion1/2 pound sliced mushrooms1/2 cup chopped green bell peppers3 tablespoons all-purpose flour2 -- (12-ounce) cans evaporated skimmed milk1 teaspoon Worcestershire sauce1 -- bay leaf1/4 teaspoon dried thyme -- Salt and pepper to taste1 pound white crabmeat, picked for shells Instructions 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.