01/13/2022
Ingredients
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6
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Original recipe yields 6 servings
Ingredient Checklist
1 small onion, peeled and cut into quarters
1 tomato, cut into quarters
1 small red bell pepper, seeded and cut into quarters
4 peppers serrano chili peppers, cut in half lengthwise and seeded
2 tablespoons vegetable oil
2 cloves garlic
1 (14.5 ounce) can Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1 tablespoon chopped fresh parsley
1 (8 ounce) container refrigerated lump crabmeat, drained
6 fruit (2" dia)s limes
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DirectionsInstructions Checklist
Step 1
Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
Step 2
Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
Step 3
Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
Step 4
Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
