Shrimp And Crab Soup - cooking recipe

Ingredients

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

Preparation

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