Crab Soup

• 1 pound fresh lump crabmeat
• 4 slices applewood-smoked bacon
• 1 cup diced onion
• 1 cup diced celery
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 2 cups diced red potato
• 4 cups vegetable broth
• 2 cups spicy-hot vegetable juice
• 2 bay leaves
• 1 teaspoon seafood seasoning
• 1/2 teaspoon paprika
• 2 cups seeded, diced tomatoes
• 2 cups fresh corn kernels
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper

1. Drain crabmeat, and remove any bits of shell. Set aside.
2. Cook bacon in a large Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside. Saute onion and next 3 ingredients in hot drippings 11 minutes or until tender. Stir in potato and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until potatoes are tender. Stir in tomatoes and corn; cook 15 minutes. Stir in crabmeat and parsley. Sprinkle with black pepper, and serve immediately with warm Sour-cream Biscuits.

lump crabmeat, bacon, onion, celery, green bell pepper, red bell pepper, red potato, vegetable broth, vegetable juice, bay leaves, seafood seasoning, paprika, tomatoes, corn kernels, parsley, freshly ground black pepper

Taken from www.myrecipes.com/recipe/crab-soup (may not work)