Trinidadian Callaloo Soup recipe

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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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