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Chunky Seafood Soup
Yield: 8 Servings
1 Tbsp olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
3 garlic cloves, minced
28 oz can diced plum tomatoes, including juice
2 cup chicken broth
240 ml. bottle clam juice
1 tsp Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp Tabasco sauce
2 potatoes, diced
104 gr can shrimp, rinsed and drained
120 gr can crabmeat, drained
1/3 cup 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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Seafood 02