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Chunky Seafood Soup

1 tb Olive oil
1 Stalk celery, finely chopped
1 Carrot, finely chopped
1 sm Onion, finely chopped
3 Garlic cloves, minced
1 ( 28 oz. ) can diced plum tomatoes, including juice
2 c Chicken broth
1 240 ml. bottle clam juice
1 ts Worcestershire sauce
1 ts Italian seasoning
1/2 ts Tabasco sauce
2 Potatoes, diced
1 (104 gr) can shrimp, rinsed and drained
1 (120 gr) can crabmeat, drained
1/3 c Finely chopped parsley
Squeeze lemon juice

In a large saucepan, heat oil over medium heat. Add celery, carrot, onion and garlic; cook, stirring occasionally, for 5 minutes. Add tomatoes and their juice, chicken broth, clam juice, Worcestershire sauce, Italian seasoning and Tabasco. Bring to a boil and add potatoes. Cover, reduce heat and simmer until potatoes are tender, about 10 to 15 minutes. Stir in seafood, parsley and lemon juice and serve. Yield: 8

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