Creole Country Soup

• 1 large sweet red pepper (optional)
• 1 large green pepper
• 4 carrots, pared
• 1 (1 lb. 12 oz.) can tomatoes (undrained)
• 1 white onion, peeled
• 4 whole cloves
• 3 bunches scallions
• 3 c. water
• 2 cans condensed chicken broth (undiluted)
• 4 celery stalks, chopped
• 1/2 tsp. dried basil leaves
• 1/8 tsp. dried thyme leaves
• 1/4 tsp. turmeric
• 1 whole bay leaf
• 1/4 tsp. hot red pepper flakes
• 1 tsp. salt (optional)
• 1 to 2 pkg. frozen cocktail shrimp
• 1 to 2 pkg. ready to eat crabmeat
• 1/4 c. lemon juice
• 1 Tbsp. chopped parsley

1. Wash, core and cut peppers into small pieces.
2. In small bowl, using a fork, crush and break tomatoes into edible pieces.
3. Stud onion with cloves; cut scallions into pieces.
4. Put water and chicken broth into large pot.
5. Bring to boil over high heat.
6. When liquid is at full rolling boil, add peppers, carrots, tomatoes, onion, scallions, celery, basil, thyme, turmeric, bay leaf and pepper flakes.
7. Return to boil; reduce heat and simmer, uncovered, for 30 minutes.
8. Shrimp should thaw before using and add to liquid after 30 minutes cooking time. Add lemon juice; simmer, uncovered, for 10 minutes.
9. Add crabmeat (it might unroll, not to worry) and cook for 5 minutes.
10. Add parsley at end of cooking time.

sweet red pepper, green pepper, carrots, tomatoes, white onion, cloves, scallions, water, chicken broth, celery stalks, basil, thyme, turmeric, bay leaf, hot red pepper, salt, frozen cocktail shrimp, ready, lemon juice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432984 (may not work)