Squash and Crab Soup


Food.com
40 mins (prep 10, cooking 30)
11 ingredients
8-10 servings
Recipe source: local newspaper

Categories:  <-60-mins , seasonal , north-american , equipment , soups-&-stews , low-carb , low-in... , crab , time-to-make , low-cholesterol , low-calorie , shellfish , american , summer , healthy , southern-u.s. , squash , vegetable , healthy-2 , stove-top ,
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Ingredients

Nutrition

Serving Size (228.47 g)
Servings 8
Amount per Serving
Calories 428.74 Calories from Fat 151.65
% Daily Value *
Total Fat 16.85g 207.33%
Saturated Fat 8.4g 335.9%
Trans Fat 0.36g %
Cholesterol 147.62mg 393.66%
Sodium 1004.2mg 334.73%
Total Carbohydrate 20.87g 55.66%
Dietary Fiber 0.97 g 30.99%
Sugars 14.97 g %
Protein 48.46g 775.3%
Vitamin A 782.02IU% Vitamin C 13.8mg%
Calcium 402.82mg% Iron 1.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
yellow squash
 

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