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:
covered percent of daily need
