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Authentic Maryland Crab Soup

2 onions, chopped
2 cloves garlic, minced
1 green pepper, chopped
3 stalks celery, chopped
6 cups fish stock or bouillon
2 29-oz. cans tomato sauce
1 bay leaf
1 T. fresh oregano or 1 t. dried
2 dried red peppers, crumbled or a pinch of cayenne ( to taste)
2 potatoes, diced
4 carrots, sliced
2 cups fresh or frozen corn kernels
1 lb. crab meat
1/2 cup Italian parsley, chopped
Freshly ground black pepper

Cook the onions, garlic, green pepper and celery in 1/2 cup of the stock to soften, 5-10 minutes. Add the remaining stock, tomato sauce, bay leaf, oregano, red peppers, potatoes and carrots and cook 20 minutes, or until the vegetables are tender. Stir in the corn, crabmeat and parsley and simmer 5 minutes. Serve with ground pepper to taste.

8-10 servings

For more recipes, refer to the The Healthy Heart Miracle book.