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Corney Welsh entered this wonderful soup recipe for our Holiday
2003 Stirrin’ It Up for the Holidays recipe contest. We felt
that such a great tasting and simple to prepare dish that was also
low fat, couldn’t be passed up. So, if you are watching your
waistline this Holiday season, this soup is just right for you.
Ingredients:
- 1 lb. Crabmeat
- ½ stick Parkay light margarine
- 2 cups diced onion
- 1 cup sliced celery
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- 1 tbsp minced garlic
- 3 cups skim milk
- 10 oz. light Velveeta
- 4 cups fat free half and half
- Salt and Pepper to taste
In a 4-quart saucepot, melt margarine over medium high heat and
sauté onions, celery, bell peppers and garlic until slightly
browned, approximately 5-10 minutes. Add milk and potatoes and cook
until potatoes are tender. Add cubed Velveeta and heat until completely
melted. Add crab and half and half and bring to a low simmer and
cook for about 5-10 minutes. Season to taste with salt and pepper
and serve hot.
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