Crab Vegetable Soup

Name: Crab Vegetable Soup
Ingredients: 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

13 ingredients

1 steps

Ingredients

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

Directions

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.