Tomato Seafood Soup
TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
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1/2 cup chopped onion
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1/2 cup chopped green pepper
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1 tablespoon olive oil
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1/2 teaspoon minced garlic
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1 can (14 ounces) diced tomatoes, undrained
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1 jar (14 ounces) spaghetti sauce
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1 cup salsa
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3/4 cup chicken broth
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1/2 cup white wine or additional chicken broth
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3 teaspoons dried parsley flakes
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/8 to 1/4 teaspoon pepper
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1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
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1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
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1 can (6-1/2 ounces) minced clams, undrained
Directions
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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.
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2.
Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
Nutrition Facts
1 cup: 163 calories, 4g fat (1g saturated fat), 72mg cholesterol, 850mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 13g protein.
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