Mexican Crab Soup | Just A Pinch Recipes

Name: Mexican Crab Soup | Just A Pinch Recipes
Ingredients: 1 tablespoon(s) olive oil; 2 medium onions, chopped; 3 clove(s) garlic, minced; 2 (28-oz) can(s) tomatoes, drained and chopped; 1 to 2 teaspoon(s) salt; 1 pound(s) yukon gold potatoes, diced; 1 pound(s) zucchini or winter squash, peeled and diced (about 2 cups); 2 medium cans jalapeno chilies (en escabeche), seeded and chopped (about 3 tbsp chopped); 1/4 cup(s) chopped green olives; 1/8 cup(s) capers, drained and rinsed and coarsely chopped; 1 bouquet garni with 2 sprigs each of cilantro and mint, and 2 bay leaves; 1/2 teaspoon(s) oregano; 2 quart(s) water; 1 1/2 pound(s) cooked crabmeat; 1/2 cup(s) chopped cilantro; 3 large limes, cut into wedges (for serving)

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Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onions. Cook, stirring, for five to 10 minutes until tender. Add the garlic and continue...

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Ingredients

1 tablespoon(s) olive oil
2 medium onions, chopped
3 clove(s) garlic, minced
2 (28-oz) can(s) tomatoes, drained and chopped
1 to 2 teaspoon(s) salt
1 pound(s) yukon gold potatoes, diced
1 pound(s) zucchini or winter squash, peeled and diced (about 2 cups)
2 medium cans jalapeno chilies (en escabeche), seeded and chopped (about 3 tbsp chopped)
1/4 cup(s) chopped green olives
1/8 cup(s) capers, drained and rinsed and coarsely chopped
1 bouquet garni with 2 sprigs each of cilantro and mint, and 2 bay leaves
1/2 teaspoon(s) oregano
2 quart(s) water
1 1/2 pound(s) cooked crabmeat
1/2 cup(s) chopped cilantro
3 large limes, cut into wedges (for serving)