Lemony Soup with Crab and Vegetables -

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Lemony Soup with Crab and Vegetables

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By Dr. Steven Gullo

Posted July 23rd, 2007

This article is reprinted with permission from The Thin Commandments: The Ten No-Fail Strategies for Permanent Weight Loss, by Stephen Gullo, (2005, Rodale Books)

The Thin Commandments: The Ten No-Fail Strategies for Permanent Weight Loss

Servings:	1
Author Notes:	IPrep: 5 minutes Cook: 9 minutes This soup is amazing because it's so easy, so delicious, and so low in calories. Cooked shredded chicken could be used instead of the crab.
Ingredients:	1 can (14.5 ounces) fat-free reduced-sodium chicken broth 1 garlic clove, peeled and cut in half 1 cup sliced mushrooms 1/2 cup thinly sliced zucchini 1 1/2 packed cups baby spinach 1/2 cup (2 ounces) lump crabmeat, picked over 1/4 teaspoon grated lemon zest 1 tablespoon fresh lemon juice
Instructions:	Makes 1 Serving (2 1/4 cups) In a medium saucepan, combine the broth and garlic. Cover and bring to a boil over high heat. Add the mushrooms and zucchini; reduce the heat to medium, cover, and simmer until the vegetables are tender, about 3 minutes. Stir in the spinach and cook just until wilted, about 30 seconds. Remove from the heat and stir in the crab, lemon zest, and juice. Discard the garlic. Serve immediately. Per serving: 140 calories, 1.5 g fat, 0 g saturated fat, 19 g protein, 14 g carbohydrates, 5 g dietary fiber, 45 mg cholesterol, 890 mg sodium.