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Crabmeat and Asparagus Soup

Victoria M.H.

"It's an assortment of wonderfully interesting flavors that work well together. Surprisingly. I saw a similar recipe on line somewhere (not here) and I took the base and left out the exotic things (I can't identify or get) and then expounded on it. It's origin is Vietnamese. It has a very healthy and light flavor."
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Ingredients

55 m servings 100 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 100 calories; 3 g fat; 2.7 g carbohydrates; 16.2 g protein; 50 mg cholesterol; 695 mg sodium. Full nutrition

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Reviews

Read all reviews 5
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Sounded good, wouldn't make again.

I was really looking forward to a yummy healthy meal but the taste of this soup was VERY DISAPPOINTING! Will not make again.

Yum! I had lapband (weightloss) surgery 18 mths ago and am always looking for alternative ways to get in my protein requirements. Between the crab and the tofu, this was a wonderful way. Great t...

I did not care for this recipe. It had too much oregano in it & leaves an aftertaste.

It's an excellant recipe. The base had a delicate flavor. Everything was balance and delicious.