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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Fresh crab is plentiful in Penobscot, Maine, where Emily Chaney pops a pound of it into this chunky soup. Chock-full of veggies and flavor, it makes luscious cold-weather fare. Ingredients:
3/4 cup chopped onion |
2 teaspoons canola oil |
3/4 cup chopped celery |
3 cans (14-1/2 ounces each) diced tomatoes, undrained |
4 cups water |
4 medium carrots, sliced |
1 cup diced peeled potatoes |
1 cup frozen corn |
2 teaspoons reduced-sodium chicken bouillon granules |
2-1/4 teaspoons seafood seasoning |
3/4 teaspoon salt-free lemon-pepper seasoning |
1 pound crabmeat |
1 cup frozen peas, thawed |
Directions:
1. In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through. Yield: 8 servings.
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