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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 pound crabmeat
½ stick light margarine
2 cups diced onions
1 cup sliced celery
½ cup diced green bell peppers
½ cup diced red bell peppers
1 tbsp minced garlic
3 cups skim milk
2 cups diced white potatoes
10 ounces light Velveeta cheese
4 cups fat free half-and-half
salt and pepper to taste
Method:
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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