Skinny Crawfish Soup

This 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:

1. Place olive oil in large Dutch oven over medium heat.
2. Add onion. Cook 3-5 minutes.
3. Add celery and bell pepper. Cook 5-7 minutes.
4. Add garlic. Cook 1 minute.
5. Add tomatoes, chicken broth, water, and crawfish. Bring to a boil.
6. Add lemon juice, basil, hot sauce, Worcestershire, salt, and pepper.
7. Reduce to low, cook 25-30 minutes.
8. Stir in half and half.
9. Serve.