Ingredients
- 1 TBS olive oil
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup Mezzetta TAMED jalapeno peppers, chopped *These gave a tangy taste to the soup since they are in a pickling juice and I didn’t rinse them.
- 1 tsp cumin
- 1 tsp dried cilantro
- 3/4 tsp oregano (dried)
- 2 cups Vegetable Broth
- 1 can (28 oz) diced tomatoes with juice
- 3 TBS lime juice
- 1 6.5 oz can whole clams, drained
- 1 6.5 oz can chopped clams, drained
- Bagel chips (optional)
- 2 TBS Plain, Low Fat Greek Style yogurt
- Lime zest
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Tomato Crab Soup
Time: 10 minutes prep, 20 minutes cook
Servings: 4 bowls
Directions
- Heat the olive oil in a pan and when hot, add the onions, garlic, jalapenos, cumin, cilantro, oregano. Cook for 5 minutes over medium heat. Add the vegetable broth and tomatoes with juice and bring to a boil. Add the lime juice and simmer for 10 minutes.
- Remove from heat and puree with an immersion blender. Place the soup back on the stove and add the clams. Heat for another 5 minutes.
- Serve with the bagel chips floating on the soup with the dollop of yogurt sitting on top of the chip. Garnish with lime zest.
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Summary
A healthy dinner option as the weather gets a little cooler and you crave the warmth of soup as it makes it's way easily in to your belly to warm and soothe. Based on an Ellie Krieger Tomato Tortilla recipe.
