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Fresh crab is plentiful in Penobscot, Maine, where Emily Chaney pops a pound of it into this chunky soup. Chock-full of veggies and flavor, it makes luscious cold-weather fare.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-2/3 cups equals 167 calories, 2 g fat (trace saturated fat), 50 mg cholesterol, 691 mg sodium, 23 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
Originally published as Vegetable Crab Soup in Light & Tasty February/March 2006, p55
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Reviewed on Feb. 06, 2009 by mjlouk
Really good! Might be too spicy for the kiddos, but was perfect for the grownups.
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