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.


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




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