CRAB BISQUE WITH BEANS

Published on: 02/10/2021
crab bisque with beans
crab bisque with beans

CRAB BISQUE WITH BEANS

This recipe was originally a heavier chili. I lightened it up into a bisque with some additional calcium-packed ingredients, as well as adding crab meat for a lean protein, along with the beans. Although the sherry helps bring out a rich, mellow taste, it may be omitted if desired. There is some chopping here, but still a 20-minute or less prep time.
Prep Time 8 minutes
Cook Time 25 minutes
Course Soup
Servings 4

Ingredients
  

  • 3 medium shallots minced
  • 2 garlic cloves minced
  • 1 yellow bell pepper cored, seeded and chopped fine
  • 2 teaspoons olive oil
  • 1 15-ounce can kidney beans rinsed and drained
  • 2-3 Tablespoons chili powder
  • 1 6-ounce can tomato paste
  • 1 1/2 cups vegetable broth low sodium
  • 8 ounces jumbo lump crab shells removed
  • 1/2 cup evaporated nonfat milk
  • 2 Tablespoons dry sherry
  • salt and freshly ground pepper to taste
  • Flat leaf parsley to garnish optional

Instructions
 

  • Place a medium saucepan over medium heat. Add olive oil. Once oil is hot, add the shallots, garlic and bell pepper. Cook until softened, about 6 minutes.
  • Add the beans, chili powder and tomato paste. Stir and continue cooking for another 5 minutes. Stir in the broth and bring to a boil.
  • Once boiling, reduce the temperature to a simmer and continue to cook for about 8 minutes.
  • Stir in the crab, evaporated nonfat milk, sherry, and heat through. Taste and adjust seasonings (any needed salt, pepper, more chili powder). Makes 4 servings.

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