Vegetable and pasta seafood soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Campbell's Chunky Vegetable Pasta soup |
| 1 | can | Hunt's roasted garlic tomato sauce - this is a small can; ~6 oz |
| 1 | can | Hunt's Italian seasoned tomato sauce - this; too, is a small can, ~6 oz |
| ½ | pounds | Bay scallops; fresh |
| 1 | can | Chopped clams; partially drained - this can is ~7.5 oz |
| 1 | can | Salad shrimp - this can is ~7.5 oz as well |
| 1 | tablespoon | Garlic powder |
| 1 | tablespoon | Onion powder |
| 1 | teaspoon | Oregano; dried |
| 1 | teaspoon | Basil; dried |
| 1 | teaspoon | Marjoram; dried |
| ¼ | cup | Onion; minced |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | White pepper |
| 1 | medium | Bay leaf |
| 6 | Whole dried cayenne chiles; broken to remove seeds., up to 8 | |
Directions
Mix all ingredients, except for the seafood, in a large heavy pot and heat until gently boiling. Reduce the heat and simmer until slightly thickened.
Add the seafood and simmer for 7-10 minutes. Don't forget to remove the bay leaf. Serve with garlic bread.
This made enough for 4 healthy servings, but since I didn't eat all 4 serving I kept the remainder in the fridge overnight. I really think that it tasted *much* better the second day.
Posted to CHILE-HEADS DIGEST by "Goslowsky, George" <gjgoslow@...> on Apr 28, 1999, converted by MM_Buster v2.0l.