Skinny Sweet Potato Tarts
February 25, 2015Skinny Cajun Cheesy Cauliflower Breadsticks
March 1, 2015This broth-y style Crawfish soup is great on a chilly day and offers a wonderful source of protein and is low in saturated fat!
Cold weather = soup weather.
Soup is the best comfort food on a chilly day, and my Skinny Crawfish Soup is no exception to the rule. What I love about this soup is the fact it has a thin broth-y base and not a thick chowder base. Don’t get me wrong, I live a bisque and chowder, but sometimes the simplicity of a broth-y soup just hits the spot.
Most soups (notice I said most) are a good part of our diets, but we do have to watch for added sodium, calories, carbs, and fat.
Traditional soup ingredients:
- Broth – can contain lots of salt (sodium)
- Butter – increases fat and calories
- Cream – increase fat and calories
- Lack of vegetables – offers no fiber
- Salt
- Rice/corn/pasta – increase carbs
How did we skinny this soup?
- Use of a reduced sodium broth – decreases salt
- Decreased the amount of butter – decreases calorie and fat
- Use of half and half in place of cream – decreases calories and fat
- Added celery and tomatoes
- Decreased salt
- No added rice/corn/pasta
Enjoy this yummy broth-y soup!
Skinny Crawfish Soup
1 tablespoon olive oil
1 onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
1 garlic clove, chopped
4 tomatoes, chopped
3 cans low-sodium chicken broth
2 cups water
1 package (16 ounces) crawfish tails
1/2 cup lemon juice
2 tablespoons basil, chopped
1 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 cup half and half
Directions:
- Place olive oil in large Dutch oven over medium heat.
- Add onion. Cook 3-5 minutes.
- Add celery and bell pepper. Cook 5-7 minutes.
- Add garlic. Cook 1 minute.
- Add tomatoes, chicken broth, water, and crawfish. Bring to a boil.
- Add lemon juice, basil, hot sauce, Worcestershire, salt, and pepper.
- Reduce to low, cook 25-30 minutes.
- Stir in half and half.
- Serve.
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, chopped
- 4 tomatoes, chopped
- 3 cans low-sodium chicken broth
- 2 cups water
- 1 package (16 ounces) crawfish tails
- 1/2 cup lemon juice
- 2 tablespoons basil, chopped
- 1 teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 cup half and half
- Place olive oil in large Dutch oven over medium heat.
- Add onion. Cook 3-5 minutes.
- Add celery and bell pepper. Cook 5-7 minutes.
- Add garlic. Cook 1 minute.
- Add tomatoes, chicken broth, water, and crawfish. Bring to a boil.
- Add lemon juice, basil, hot sauce, Worcestershire, salt, and pepper.
- Reduce to low, cook 25-30 minutes.
- Stir in half and half.
- Serve.