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"As a school principal, wife and mom, I cook to wind down at the end of a busy day," comments Amy Lingren of Des Peres, Missouri. "This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup."
This recipe is:
Quick
Nutritional Analysis: 1 cup equals 314 calories, 17 g fat (9 g saturated fat), 93 mg cholesterol, 844 mg sodium, 20 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Vegetable Crab Soup in Quick Cooking November/December 1999, p46
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Reviewed on Dec. 31, 2008 by Momma M
This is our family's favourite soup - very creamy. I serve it with cheese buns on cold, snowy days - perfect!
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