Recipe for Crab Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1 med yellow onion, chopped
1 med green bell pepper, diced
1/4 cup water
2 med -size ripe firm tomatoes, peel & dice
1/2 tsp ground cumin
1/2 tsp ground oregano
2 x bay leaves
6 cup water
12 oz bottled clam juice
2 x lemons, sliced
1 x pasilla chile, stemmed & diced
1/2 lb cooked crabmeat, picked over & rinsed
2 x cloves garlic, minced
1 cup dry white wine
----------------- GARNISH ----------------
Instructions:
Instructions: Simmer the onion and bell pepper in 1/4 cup water until soft. Add the tomatoes, cumin, oregano, bay leaves, 6 cups water, clam juice, lemon slices, and chile, cover, and cook for 30 minutes.

Add the cooked crabmeat, garlic, and wine and cook over medium heat for another 10 minutes. Remove bay leaves and discard. Ladle hot soup into bowls, garnish with a sprig of cilantro, and serve.

SERVING SUGGESTIONS: This soup makes a well-rounded lunch meal served with a green salad of curly endive, and crusty sourdough bread.

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