TOMATO SEAFOOD SOUP

Tomato Seafood Soup image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained

Steps:

In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.