Tomato Seafood Soup
"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
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