Crab Vegetable Soup

• 3/4 cup chopped onion
• 2 teaspoons canola oil
• 3/4 cup chopped celery
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 4 cups water
• 4 medium carrots, sliced
• 1 cup diced peeled potatoes
• 1 cup frozen corn
• 2 teaspoons reduced-sodium chicken bouillon granules
• 2-1/4 teaspoons seafood seasoning
• 3/4 teaspoon salt-free lemon-pepper seasoning
• 1 pound crabmeat
• 1 cup frozen peas, thawed

1. In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through.

onion, canola oil, celery, tomatoes, water, carrots, potatoes, frozen corn, chicken bouillon granules, seafood seasoning, salt, crabmeat, frozen peas

Taken from www.tasteofhome.com/recipes/crab-vegetable-soup/ (may not work)