Shrimp & Crab Soup

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READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • Bring broth and shrimp shells to a boil.
  • Add crab legs.
  • Cook 4 minutes.
  • Remove crab legs to a bowl to cool.
  • Remove shrimp shells and discard.
  • Strain broth for any leftover pieces of shells.
  • Reduce heat to medium.
  • Add celery, carrots, peppers, tomatoes and seasonings.
  • Cook until vegetables are tender.
  • Meanwhile, shell crab legs and break meat into bite size pieces.
  • Add juices to the soup from the bowl the crab cooled in.
  • Add shrimp and cook about 4 minutes.
  • Add crab meat.
  • Serve with hot crusty bread and salad.
  • Delicious.
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