Vegetable Crab Soup

Vegetable Crab Soup might be just the soup you are searching for. This recipe serves 8. For $2.59 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 263 calories, 15g of protein, and 12g of fat per serving. Autumn will be even more special with this recipe. 272 people have tried and liked this recipe. This recipe from Taste of Home requires worcestershire sauce, white wine, half n half cream, and vegetable blend. From preparation to the plate, this recipe takes about 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is pretty good. Fontina-Vegetable Crab Soup, Creamy Clam, Crab, and Vegetable Soup, and Crab and Vegetable Gumbo are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

1 can (11 ounces) condensed cheddar cheese soup, undiluted

1 can (19 ounces) chunky New England clam chowder

2 tablespoons minced fresh parsley

2-1/2 to 3 cups half-and-half cream, divided

1/4 to 1/2 teaspoon pepper

2/3 cup shredded cheddar cheese

1 medium tomato, seeded and chopped

1 package (16 ounces) frozen stir-fry vegetable blend

1/4 cup white wine

1 tablespoon Worcestershire sauce

Equipment:

sauce pan

Cooking instruction summary:

Directions In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender. Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired. Yield: 8 servings. Originally published as Vegetable Crab Soup in Quick CookingNovember/December 1999, p46 Nutritional Facts 1 cup equals 314 calories, 17 g fat (9 g saturated fat), 93 mg cholesterol, 844 mg sodium, 20 g carbohydrate, 3 g fiber, 18 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.

2. Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired.


Nutrition Information:

Quickview
263k Calories
14g Protein
12g Total Fat
22g Carbs
12% Health Score
Limit These
Calories
263k
13%

Fat
12g
19%

  Saturated Fat
7g
44%

Carbohydrates
22g
8%

  Sugar
3g
4%

Cholesterol
75mg
25%

Sodium
748mg
33%

Alcohol
0.77g
4%

Get Enough Of These
Protein
14g
30%

Vitamin A
3660IU
73%

Selenium
21µg
30%

Vitamin B12
1µg
29%

Phosphorus
253mg
25%

Copper
0.44mg
22%

Calcium
208mg
21%

Vitamin C
14mg
18%

Vitamin K
18µg
18%

Potassium
619mg
18%

Zinc
2mg
17%

Vitamin B2
0.23mg
13%

Folate
51µg
13%

Fiber
3g
12%

Manganese
0.23mg
11%

Vitamin B3
2mg
11%

Magnesium
44mg
11%

Vitamin B6
0.21mg
10%

Vitamin B1
0.13mg
8%

Vitamin B5
0.81mg
8%

Vitamin E
1mg
8%

Iron
1mg
7%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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