trinidadian callaloo soup

Ingredients

• Servings: 8
• 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)

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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.