Preparation:
Cook the onions, garlic, green pepper and celery in 1/2 cup of the stock to soften, 5-10 minutes.
Add the remaining stock, 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. |