Trinidadian Callaloo Soup

This tasty Trinidadian-style soup is made with spinach to evoke the flavor and texture of callaloo, or amaranth, a common green in Trinidad.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 112 Calories

Ingredients

• 2 onions, chopped
• salt and ground black pepper to taste
• 1 stalk celery, chopped
• 1 green bell pepper, chopped
• 1 clove garlic
• ¼ teaspoon hot pepper sauce, or to taste
• 2 slices bacon, chopped
• 3 cups water, or as needed
• 2 (10 ounce) packages frozen okra, thawed
• 1 (10 ounce) box frozen chopped spinach, thawed
• 2 (6 ounce) cans crab, drained (Optional)

Recipe Instructions

Step 1

Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.

Step 2

Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.

Step 3

Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Step 4

Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.