Crab Soup

Ingredients

• 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
• Sour-cream Biscuits

Preparation

1. Drain crabmeat, and remove any bits of shell. Set aside.
2. 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.