Trinidadian Callaloo Soup

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 (optional)

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.