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CALLALOO SOUP

Ingredients
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 Directions Prep
20 m Cook
45 m Ready In
1 h 5 m 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.

CALLALOO SOUP
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