2 onions, chopped
2 cloves garlic, minced
1 green pepper, chopped
3 stalks celery, chopped
6 cups bouillon
2 29-ounce cans tomato sauce
1 bay leaf
1 teaspoon dried oregano or 1 tablespoon fresh
pinch of cayenne, or crumbled dried hot red peppers, to taste
2 potatoes, diced
4 carrots, sliced
2 cups fresh or frozen corn kernels
1 pound crab meat
1/2 cup Italian parsley, chopped
Freshly ground black pepper
Cook the onions, garlic, green pepper and celery in 1/2 cup of the bouillon to soften, 5-10 minutes. Add the remaining bouillon, tomato sauce, bay leaf, oregano, cayenne or hot peppers, potatoes and carrots and cook 20 minutes, or until the vegetables are tender. Stir in the corn, crabmeat and parsley and simmer 5 minutes. Serve with ground pepper to taste.
8-10 servings
Note on crabmeat sources: Fresh crabmeat in fish departments can be very expensive, but for this recipe, the canned crabmeat carried in stores such as Trader Joe's works perfectly — at about a third of the cost.
