Maryland Crab Soup

1 onions, chopped
2 cloves garlic, minced
1 green pepper, chopped
3 stalks celery, chopped
6 cups bouillon
1 29-ounce can tomato sauce
1 bay leaf
1 teaspoon oregano
pinch of cayenne ( to taste)
2 potatoes, diced
2 carrots, sliced
1 cups fresh or frozen corn kernels
1/2 pound 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 bouillon to soften, 5-10 minutes. Add the remaining bouillon, 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.

6-8 servings

 

Double Green Pea Soup

1 cup split peas
6 cups bouillon
2 onions, chopped
4 cloves garlic, minced
2 teaspoons oregano or Italian Spice Blend
pinch cayenne pepper, or more to taste
1/2 cup bulgur
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 pound spinach, torn in pieces, or one box frozen spinach, thawed Freshly ground black pepper to taste

Bring the split peas and bouillon to a boil in a large pot and cook 20 minutes, or until they are just barely tender. Add the onions, garlic, seasonings, bulgur and tomatoes and simmer 20-30 minutes. Put the spinach on top of the mixture, cover the pot and simmer just until spinach wilts, about 2 minutes. Stir the spinach in and serve in bowls with ground pepper to taste.

 

6-8 servings