Crock Pot Kokopelli Crab Soup


  • 2 Red Pepper (bell, cut into small cubes)
  • 2 Chipotle Pepper (from canned in adobo sauce, chopped)
  • 1 Onion (diced)
  • 6 clv Garlic (minced)
  • 1 T Cumin Seeds
  • 1 T Rosemary (fresh, chopped)
  • 1 Bay Leaf
  • 1 t salt
  • 6 c Bouillon (or broth, Chicken or Vegetable)
  • 2 cn Crabmeat (drained, (6 oz))
  • 2 c half and half (not allowed during weight loss phase)
  • Cilantro (fresh, chopped)


In a blender or food processor, puree chipotle peppers, onion, garlic, cumin seeds, and rosemary with 1 cup of stock. Add to crockpo along with the remaining stock, bay leaf, salt, and black pepper. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Add roasted red pepper, crab meat and half-n-half. Cover and cook on high for 20 minutes until heated through. Discard bay leaf. Spoon into bowls and garnish with cilantro.


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