Dill and Crab Soup with Orzo
A simple, easy orzo soup with plenty of fresh dill and crab to brighten things up.
Ingredients
- 1 (8 oz) cup Chicken of the Sea® Jumbo Lump Crab
- 1 Tablespoon olive oil
- 1/2 onion, diced
- 2 cloves fresh garlic, minced
- 2 cups vegetable or chicken stock
- 15 oz. canned diced or crushed tomatoes
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
- Zest of 1 medium lemon
- 2 Tablespoons fresh lemon juice
- 2 cups chopped spinach
- 1 cup cooked orzo
- 3 Tablespoons chopped fresh dill or 1 Tablespoon dried
- Optional - lemon wedges for serving
Nutrition Facts
calories
221
total fat
8.5g
saturated fat
1.3g
trans fat
0g
cholesterol
35mg
sodium
864mg
total carbohydrates
28g
fiber
6g
total sugars
7g
protein
12g
vitamin d
0%
calcium
17%
iron
14%
potassium
15%
Instructions
- Heat pan on medium high heat and add olive oil, onions and garlic. Cook until translucent.
- Add stock and canned tomatoes. Bring to a boil, then reduce heat to low. Simmer for about 3 minutes.
- Add salt, pepper, lemon zest, lemon juice, chopped spinach, cooked orzo, and dill. Gently fold in the crab.
- Stir to combine all ingredients. Cook on low heat for about 5 minutes.
- Season with additional salt and pepper, to taste. Serve with optional lemon wedges.
Nutrition Facts
calories
221
total fat
8.5g
saturated fat
1.3g
trans fat
0g
cholesterol
35mg
sodium
864mg
total carbohydrates
28g
fiber
6g
total sugars
7g
protein
12g
vitamin d
0%
calcium
17%
iron
14%
potassium
15%
