 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
This soup was a favorite at a long since closed restaurant. They would never give me the recipe so I did it myself. I'd guess it's low in fat and calories, too. Ingredients:
5 (14 1/2 ounce) cans college inn garden vegetable broth |
1 (28 ounce) can peeled chopped tomatoes, any brand,undrained |
20 large shrimp, peeled and deveined (save shells) |
4 large crab legs, shells on |
3 stalks celery, chopped |
1 large carrot, chopped |
1 medium green pepper, chopped |
1 teaspoon old bay seasoning (more or less to taste) |
salt & fresh ground pepper, to taste |
Directions:
1. Bring broth and shrimp shells to a boil.
2. Add crab legs.
3. Cook 4 minutes.
4. Remove crab legs to a bowl to cool.
5. Remove shrimp shells and discard.
6. Strain broth for any leftover pieces of shells.
7. Reduce heat to medium.
8. Add celery, carrots, peppers, tomatoes and seasonings.
9. Cook until vegetables are tender.
10. Meanwhile, shell crab legs and break meat into bite size pieces.
11. Add juices to the soup from the bowl the crab cooled in.
12. Add shrimp and cook about 4 minutes.
13. Add crab meat.
14. Serve with hot crusty bread and salad.
15. Delicious.
|
|