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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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âWe love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes, says Mary Adams of Fairport, New York. It's also delicious with real crab meat.â Ingredients:
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 |
Directions:
1. In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink. Yield: 8 servings (2 quarts).
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