Recipe - Crabmeat-Corn Soup

Vegetable cooking spray
1 1/3 cup Chopped red onion
1 1/3 cup Chopped celery
Three fourths cup Chopped green bell pepper
3 Cloves garlic, minced
1 tablespoon Worcestershire sauce
One half teaspoon Salt
One half teaspoon Dried thyme
One fourth teaspoon Pepper
21 ounce Lowsalt chicken broth, (2
cans)
16 ounce Frozen shoepeg white corn,
(1 package)
10 ounce Diced tomatoes and green
chiles, (1 can) undrained
6 ounce Tomato paste, (1 can)
4 cup Water
1 cup Sliced green onions
1 pound Fresh lump crabmeat, shell
pieces removed

Coat a Dutch oven with cooking spray; place over medium heat. Add onion and
next 3 ingredients, and saute 5 minutes. Add Worcestershire sauce and next
7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.

Stir in remaining ingredients; cook over medium heat 15 minutes. Yield: 3
quarts (serving size: 1 cup).

Per serving: 205 Calories; 2g Fat (10% calories from fat); 14g Protein; 35g
Carbohydrate; 30mg Cholesterol; 357mg Sodium

Recipe by: Cooking Light, Nov/Dec 1994, page 128

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.