Receta Slow Cooker Crab Soup

by Marlene Baird

The richness of this Slow Cooker Crab Soup is packed with flavor and makes a hearty meal.

Slow Cooker Crab Soup Author: Marlene Baird Prep time: 20 mins Cook time: 6 hours Total time: 6 hours 20 mins

32 oz. chicken stock 28 oz can crushed tomatoes 1 small bag of frozen mixed vegetable 1 pound crab meat 1 onion, diced fine 2 celery stalk, diced fine 2 Tablespoons butter 4 baby potatoes, halved 1 teaspoon red pepper flakes 1 teaspoon hot sauce (more if you want a spicier soup) 1 Bay Leaf 1 tablespoons garlic power 1 Tablespoon marjoram or thyme.

In a skillet on medium high heat, cook the onions and celery in butter. In your slow cooker combine your chicken stock, crushed tomatoes, Bay leaf, frozen vegetables, Tabasco, and red pepper flakes. When the onions are done add it to the slow cooker along with the potatoes. Sprinkle the herbs and the garlic powder. Set the slow cooker on Low and cook for 6 hours 3.5.3208

Excuse me for not posting this sooner.

I had every intention of getting this post out to you before Christmas. We had this delicious pot of soup on Christmas Eve. The whole pot was empty as we gathered to celebrate the birth of Christ.

I chose to make Crab Soup because my daughter doesn’t eat meat, I can slow cook it, and easily transport it to my mother and father’s house in San Francisco.

It’s definitely a hearty meal and dipping thick slices of French bread to sop up all that sauce makes it all worth every single calorie.

Thanks for stopping by and have a great day.

Marlene

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