Callaloo Soup

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Made with callaloo leaves, okra, salt beef, and crabmeat, this callaloo soup delivers a taste of the Caribbean. Callaloo leaves and okra were originally brought from Africa to the Caribbean in the seventeenth century. Serve piping hot with slices of avocado and hot bread.

Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins


  • 1 pound Amaranth (callaloo) leaves, raw

  • ½ pound salt beef, fat removed and diced

  • ½ pound crabmeat

  • 6 cups chicken stock

  • 1 medium onion, chopped

  • 6 tablespoons minced shallots

  • 1 green chile pepper, chopped

  • ½ teaspoon ground black pepper

  • ¼ teaspoon dried thyme

  • 1 cup okra


  1. Remove and discard thick stems from callaloo leaves. Roughly chop leaves and place into a large saucepan.

  2. Add salt beef and crabmeat to the saucepan, followed by chicken stock, onion, shallots, chile pepper, black pepper, and thyme. Cover and simmer until meat is tender, about 35 minutes.

  3. Add okra and cook until tender, about 8 minutes.

  4. Remove and discard chile pepper. Purée soup with an immersion blender. Adjust seasonings and serve.


You can use spinach in place of callaloo leaves.

Nutrition Facts (per serving)

120 Calories
4g Fat
9g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 120
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 50mg 17%
Sodium 333mg 14%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 14g
Vitamin C 58mg 289%
Calcium 227mg 17%
Iron 3mg 16%
Potassium 767mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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