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Maryland Crab Soup

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2 onions, chopped
2 dried red peppers, crumbled
2 cloves garlic, minced or to taste
1 green pepper, chopped
2 potatoes, diced
3 stalks celery, chopped
4 carrots, sliced
6 cups fish stock or bouillon
2 cups fresh or frozen corn
1 pound crab meat kernels or any white fish
2 29 ounce cans tomato sauce
1/2 cup Italian parsley, chopped
1 bay leaf freshly
ground black pepper to taste
1 teaspoon fresh oregano or 1 teaspoon dried


Cook the onion, garlic, green pepper and celery in 1/2 cup of the stock to soften, 5 to 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, crab meat (white fish) and parsley and simmer 5 minutes. Serve with ground black pepper to taste.

Makes 8 to 10 servings

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