 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
This spicy soup gets its kick from hot pepper sauce and cayenne pepper. Simple to make and goes great with a lot of different meals, or just as great with a simple salad. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped celery |
2 tablespoons butter |
4 cups chicken broth |
3 cups tomato juice |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 tablespoon worcestershire sauce |
1 teaspoon seafood seasoning (can use old bay) |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon hot pepper sauce |
1/2 teaspoon cayenne pepper |
1 bay leaf |
1/2 cup small shell pasta, uncooked |
1 lb medium shrimp, uncooked, peeled & deveined |
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed |
Directions:
1. In a large saucepan, saute the onion and celery in butter until tender.
2. Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings.
3. Bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes.
5. Discard bay leaf.
6. Add pasta to the soup; cook, uncovered, until tender.
7. Add shrimp and crabmeat; simmer 5 minutes longer or until the shrimp turns pink.
|
|