Caribbean Spinach, Crab & Ham Soup

James Craig's Note:

This recipe appeared in "Cooking Light" magazine.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon margarine or 1 tablespoon butter
• 1 large onion , minced
• 1 clove garlic , minced
• 2 cups spinach , finely chopped
• 3 cups chicken broth
• ½ cup skim milk
• 1⁄8; teaspoon coconut extract
• 1⁄8; teaspoon white pepper
• 4 ounces imitation crabmeat
• 3 ounces ham , cut into thin strips
• 1⁄8; teaspoon hot pepper sauce (optional)

Directions:

1. In a large saucepan, melt the butter over medium low heat.
2. Reduce heat to low and add the onion and garlic.
3. Cook, covered, for 3-4 minutes stirring occasionally.
4. Add the spinach and cook, uncovered for 2 minutes.
5. Add the broth, milk, coconut extract, white pepper and reduce heat and simmer, uncovered, for 3-4 minutes.
6. Add the crabmeat and ham and the hot pepper sauce if using.
7. Cook for 2-3 minutes or until meat is warmed through.
8. Serve warm.