Spicy Seafood Bisque

Hot pepper sauce and cayenne pepper give this spicy soup some zip. It dresses up any meal and is easy to prepare. Of all the recipes I’ve borrowed from my mom, I’ve made this soup the most.

—Kevin Weeks, North Palm Beach, FL

Prep: 10 min. • Cook: 40 min. • Makes: 12 servings

• ½ cup chopped onion
• ½ cup chopped celery
• 2 Tbsp. butter
• 4 cups chicken broth
• 3 cups tomato juice
• 1 can (14 ½ oz.) diced tomatoes, undrained
• 1 Tbsp. Worcestershire sauce
• 1 tsp. seafood seasoning
• 1 tsp. dried oregano
• ½ tsp. garlic powder
• ½ tsp. hot pepper sauce
• ¼ tsp. cayenne pepper
• 1 bay leaf
• ½ cup uncooked small shell pasta or elbow macaroni
• 1 lb. uncooked medium shrimp, peeled and deveined
• 1 can (6 oz.) crabmeat, drained, flaked and cartilage removed

1. 1. In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. 2. Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.

1 cup: 105 cal., 3g fat (1g sat. fat), 65mg chol., 714mg sod., 9g carb. (4g sugars, 1g fiber), 11g pro.