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Tomato Seafood Soup

 Tomato Seafood Soup
We 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. It's also delicious with real crab meat. —Mary Adams, Fairport, New York
8 ServingsPrep: 10 min. Cook: 35 min.

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

  • 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.
  • Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or

2 of 2

Tomato Seafood Soup (continued)

Directions (continued)

  • until shrimp turn pink. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 cup equals 163 calories, 4 g fat (1 g saturated fat), 72 mg cholesterol, 850 mg sodium, 16 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.