Crabmeat-Rice Soup - cooking recipe

Ingredients

3 Tbsp. butter
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, diced
3 c. chicken broth
1/4 c. uncooked rice
dash of Tabasco sauce
1/2 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
1 lb. crabmeat, flaked
1 c. canned tomatoes
1 Tbsp. fresh parsley, chopped

Preparation

Melt butter in large saucepan. Add onion, pepper and celery. Saute until lightly browned, about 10 minutes. Add rest of ingredients, except crabmeat. Bring to a boil.
Cover and simmer for 30 minutes or until rice is tender.
Add crabmeat and cook for 3 to 5 minutes longer.
(If thinner consistency is desired, add 1 cup tomato juice.) Makes about 1 1/2 quarts.