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Black Bean Crab Bisque
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Adapted from Prevention magazine, October 2002.
This is a great quick soup- the flavor might be a little intense for some tastebuds. I've served it to dinner guests- it's easy to dress up. They'll never guess how easy it is to make!
Feel free to get creative with the soup base. If you're not a fan of crab, or if it's a little cost prohibitive, consider any combination of these other options as a garnish:
chopped avocado, green onions, or hard boiled egg
shredded cooked chicken or lean pork
shredded ff cheddar or jack cheese
chopped fresh parsley, cilantro, or chives
re the ff sour cream- mix in a little taco seasoning if you'd like


2 cups fat-free chicken broth
1 cup Old El Paso Black Bean Dip (sold in jars- even the "medium" has an intense flavor)

6 oz lump crabmeat
4 Tbsp ff sour cream


Heat chicken broth and bean dip, over medium heat. When warm, add 1 can crab meat, drained. Heat 2-3 more minutes. Serve in soup bowls, topped with 1T sour cream.

2-4 servings
approximately 2pts each if serving four

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