Crab Soup

Recipe from

Coastal Living


1 pound fresh lump crabmeat
4 slices applewood-smoked bacon
1 cup diced onion
1 cup diced celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
2 cups diced red potato
4 cups vegetable broth
2 cups spicy-hot vegetable juice
2 bay leaves
1 teaspoon seafood seasoning
1/2 teaspoon paprika
2 cups seeded, diced tomatoes
2 cups fresh corn kernels
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper


Drain crabmeat, and remove any bits of shell. Set aside.

Cook bacon in a large Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside. Sauté onion and next 3 ingredients in hot drippings 11 minutes or until tender. Stir in potato and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until potatoes are tender. Stir in tomatoes and corn; cook 15 minutes. Stir in crabmeat and parsley. Sprinkle with black pepper, and serve immediately with warm Sour-cream Biscuits.