Trinidadian Callaloo Soup
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““A recipe cooked with callaloo leaves in the West Indies; but in
Canada, we frequently have to use spinach leaves to make it
tastier.””
Serving: 8 | Prep: 20m | Ready in: 1h5m
Ingredients
• 2 slices bacon, chopped
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 clove garlic
• 3 cups water, or as needed
• 2 (10 oz.) packages frozen okra, thawed
• 1 (10 oz.) box frozen chopped spinach, thawed
• 1/4 tsp. hot pepper sauce, or to taste
• salt and ground black pepper to taste
• 2 (6 oz.) cans crab, drained (optional)
Direction
• Place bacon in a saucepan set on medium heat until fat starts to render,
approximately 2 minutes; mix in garlic, celery, green bell pepper, and onions.
Stir and cook the mixture until onions are translucent, approximately 5
minutes.
• Add water into bacon mixture; mix in spinach and okra. Make the soup
simmer; then cook for 30 minutes. Add pepper, salt, and hot pepper sauce to
season.
• Use an immersion blender to blend soup until smooth. As an alternative,
place soup into a blender no more than half full. Then cover and hold the lid
down; pulse a few times prior to leaving on to blend. Puree in batches until it
turns smooth.
• Bring soup back to a simmer in a saucepan set on low heat; mix in crab.
Simmer until crab is heated well, approximately 5 minutes.
Nutrition Information
• Calories: 112 calories;
• Total Carbohydrate: 12.5 g
• Cholesterol: 40 mg
• Total Fat: 1.9 g
• Protein: 12.8 g
• Sodium: 234 mg
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