Shrimp And Crab Soup

• 1 sweet red pepper
• 1 green pepper
• 2 carrots, pared
• 1 (1 lb. 12 oz.) can whole tomatoes (undrained)
• 1 white onion, peeled
• 2 green onions, chopped
• 2 (10 3/4 oz.) cans chicken broth
• 4 whole cloves
• 1 1/2 c. chopped celery
• 1/2 tsp. dried basil leaves
• 1/8 tsp. dried thyme leaves
• 1 whole bay leaf
• 1/4 tsp. dried hot pepper
• 1 tsp. salt
• 1 lb. (16 to 30 count) cooked and shelled shrimp
• 1 (7 3/4 oz.) can King crabmeat
• 1/4 c. lemon juice
• 1 Tbsp. chopped parsley

1. Wash peppers.
2. Remove ribs and seeds; cut into small pieces. Slice carrots thinly crosswise.
3. Break up tomatoes with fork. Stud onion with cloves.
4. In large saucepan, bring 3 cups water and chicken broth to boiling.
5. Add peppers, carrot, tomato, onion, green onion, celery, basil, thyme, bay leaf and hot dried pepper (optional).
6. Return to boiling; reduce heat and simmer, uncovered, 30 minutes.
7. Add shrimp, crabmeat and lemon.
8. Cook gently, uncovered, 10 minutes.
9. Add parsley at end of cooking time. Serve.
10. Makes about 2 quarts, 6 to 8 servings.

sweet red pepper, green pepper, carrots, tomatoes, white onion, green onions, chicken broth, cloves, celery, basil, thyme, bay leaf, pepper, salt, shrimp, king crabmeat, lemon juice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956832 (may not work)