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Updated: Jun 21, 2018


1 h 5m 8 servings 112 cals

  • 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

  • 1/4 teaspoon hot pepper sauce, or to taste

  • salt and ground black pepper to taste

  • 2 (6 ounce) cans crab, drained (optional)

  • Add all ingredients to list


  • Prep 20 m

  • Cook 45 m

  • Ready In 1 h 5 m

  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.


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