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.

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