Tomato Seafood Soup
Yield: 8 servings/2 quarts
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each)
crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained
In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add
garlic; stir 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa,
broth, wine or additional broth and seasonings. Bring to a boil. Reduce heat;
cover and simmer for 20 minutes.
Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp
turn pink.
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