Trinidadian Callaloo Soup

This is made with callaloo leaves in the West Indies, but in Canada we often have to use spinach leaves, which is just as tasty.

Original recipe makes 8 cups

Ingredients

2 slices bacon, chopped
2 onions, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1 clove garlic
3 cups water, or as needed
2 (10 ounce) packages frozen okra, thawed
1 (10 ounce) box frozen chopped spinach, thawed
1/4 teaspoon hot pepper sauce, or to taste
salt and ground black pepper to taste
2 (6 ounce) cans crab, drained

PREP

20 mins
COOK

45 mins
READY IN

1 hr 5 mins

Directions

Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.
Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.
Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.