12 oz. can crabmeat
2 tbsp. vegetable broth
28 oz. can diced tomatoes
2 cups chopped red bell peppers   
3 cups clam juice
1 cup evaporated skim milk
1 cup chopped green onions
1 cup dry white wine
1 cup chopped celery   
1/3 cup shredded carrot
½ cup sherry
½ cup chopped red onion
¼ tsp. cayenne pepper  
2 tsp. dried tarragon, divided  
Pepper to taste

 

Heat vegetable broth in large pot over medium heat. Add bell pepper, green onion, celery, carrot and red onion; cook 10 to 12 minutes, until vegetables are softened. Sprinkle cayenne pepper and 1 teaspoon tarragon over vegetables. Add tomatoes, clam juice, wine and 1 teaspoon tarragon; bring to a boil over high heat. Reduce heat to low and simmer 30 to 45 minutes. Add crabmeat; cook 5 to 8 minutes, until heated through. Add sherry, evaporated skim milk and pepper. Cook, stirring frequently, until soup thickens and is heated through. Soup can be refrigerated up to 3 days. Reheat on stovetop or in microwave.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	293	½ other carb	2
Fat	2.3 g	4 vegetable
Carbohydrates	27 g	3 very lean meat
Protein	25 g
Cholesterol	48 mg
Dietary Fiber	4 g
Sodium	1737 mg