Trinidadian Callaloo Soup

This is made with callaloo leaves in the West Indies, but in Canada we often have to use spinach leaves, which is just as tasty.

Step: 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.

Step: 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.

Step: 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.

Step: 4

Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.

Per Serving: 112 calories; protein 12.8g; carbohydrates 12.5g; fat 1.9g; cholesterol 39.9mg; sodium 233.5mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.