Crabmeat-Corn Soup
| Yield: | 12 Servings |
| Categories: | Soups, Stews |
| Vegetable cooking spray | ||
| 1 1/3 | c | Chopped red onion |
| 1 1/3 | c | Chopped celery |
| 3/4 | c | Chopped green bell pepper |
| 3 | Cloves garlic, minced | |
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Pepper |
| 21 | oz | Low-salt chicken broth, (2 cans) |
| 16 | oz | Frozen shoepeg white corn, (1 package) |
| 10 | oz | Diced tomatoes and green chiles, (1 can) undrained |
| 6 | oz | Tomato paste, (1 can) |
| 4 | c | Water |
| 1 | c | Sliced green onions |
| 1 | lb | Fresh lump crabmeat, shell pieces removed |
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