More Healthy Eating

Crab-Vegetable Soup
Ingredients:
2 frozen crab cakes (lump meat)
1 large red potato, in one inch dice
½ cup chopped onion
½ cup sliced carrots
½ cup frozen shelled edamame
½ cup frozen corn kernels
1 Tbsp. Salmon seasoning
½ tsp. powdered ginger
Dash salt and pepper
1 can diced tomatoes in juice
½ tsp. honey
1 Tbsp. Lemon juice
1 cup chicken broth
2 Tbsp. Cottonseed Oil

Sauté first six (6) ingredients in oil; add salmon seasoning, ginger salt and pepper, continue sautéing until crab cakes are thoroughly thawed and mixed with vegetables (use large skillet or wok)

Pour mixture into soup pot and add tomatoes in juice, honey and lemon. Stir until mixed. Add chicken broth. Bring back to a boil and then lower temperature and simmer for 5 – 10 minutes.

Serve with crusty whole grain bread.