Name: Trinidadian Callaloo Soup recipe
Ingredients: 2 slices bacon, chopped;2 onions, chopped;1 green bell pepper, chopped;1 stalk celery, chopped;1 clove garlic;3 cups water, or as needed;2 (10 ounce) packages frozen okra, thawed;1 (10 ounce) box frozen chopped spinach, thawed;¼ teaspoon hot pepper sauce, or to taste;salt and ground black pepper to taste;2 (6 ounce) cans crab, drained

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Ingredients

2 slices bacon, chopped 2 onions, chopped 1 green bell pepper, chopped 1 stalk celery, chopped 1 clove garlic 3 cups water, or as needed 2 (10 ounce) packages frozen okra, thawed 1 (10 ounce) box frozen chopped spinach, thawed ¼ teaspoon hot pepper sauce, or to taste salt and ground black pepper to taste 2 (6 ounce) cans crab, drained

Nutrition Info

112.4 calories carbohydrate: 12.5 g cholesterol: 39.9 mg fat: 1.9 g fiber: 3.9 g protein: 12.8 g saturatedFat: 0.5 g servingSize: - sodium: 233.5 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Directions

Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes, stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.
Pour water into bacon mixture, stir in okra and spinach. Bring soup to a simmer, cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.
Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.
Return soup to a simmer in saucepan over low heat, stir in crab. Simmer until crab is heated through, about 5 minutes.

Recipe Yield

8 cups

Recipe Note

This is made with callaloo leaves in the West Indies, but in Canada we often have to use spinach leaves, which is just as tasty.

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