Crockpot seafood soup

Name: Crockpot seafood soup
Yield: 12 servings
Cuisine: American
Ingredients: 2 cup vegetable stock; 1 can cream of shrimp soup; 2 cup tomato sauce; 1 cup shrimp cocktail sauce; 1 cup water; 1/2 cup white wine; 2 can crab meat; 1 lb salad shrimp; 1 lb cocktail shrimp; 4 tilapia fillets; 1 onion; 1 cup carrots; 3 each kale stalks; 2 each celery stalk; 1/2 green bell pepper; 1 bay leaf; 1 tsp garlic salt; 2 clove garlic; 1/2 tsp cloves; 1 tsp thyme; 1 tsp rosemary

THH @cook_2989844

Husband asked for a soup with "no beans". Worked with what was on hand.

THH @cook_2989844

Husband asked for a soup with "no beans". Worked with what was on hand.

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Ingredients

12 servings

2 cupvegetable stock
1 cancream of shrimp soup
2 cuptomato sauce
1 cupshrimp cocktail sauce
1 cupwater
1/2 cupwhite wine
2 cancrab meat
1 lbsalad shrimp
1 lbcocktail shrimp
4tilapia fillets
1onion
1 cupcarrots
3 eachkale stalks
2 eachcelery stalk
1/2green bell pepper
1bay leaf
1 tspgarlic salt
2 clovegarlic
1/2 tspcloves
1 tspthyme
1 tsprosemary

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Steps

1

Add liquid ingredients to Crockpot and stir.
2

Finely chop carrots, onion, kale, and celery. Add to pot and stir.
3

Remove seeds from pepper. Finely chop 1/3 to 1/2 pepper and add to pot.
4

Add crab and stir.
5

Clean shrimp. Remove exo- skeleton over tails of cocktail shrimp. Cut shrimp into bite size chunks and add to pot.
6

Cut tilapia fillets into cubes. Add to pot and stir.
7

Add spices. Stir.
8

Cover and cook on low for ~3 hours. Garish with a kale leaf and serve with a roll or crackers.