Ingredients:
1 can Loma Linda Sea Skallops -- with broth, chopped to bite size |
1 medium yellow onion -- peeled and chopped |
2 medium leeks -- cleaned and chopped |
3 ribs celery -- chopped |
2 cloves garlic -- mashed |
2 medium carrots -- peeled and chopped |
1/4 cup white wine -- very dry (I used Gewurtztraminer) |
1 medium orange -- peeled, chopped, and zest removed from pith |
2 large tomatoes -- peeled and chopped |
20 ounces crushed tomatoes |
3 cups vegetable broth |
2 pieces bay leaves |
1 teaspoon oregano -- thyme, basil, |
1 teaspoon pepper, and salt |
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Preparation / Directions:
Sautee first six ingredients in bottom of large dutch oven in the white wine until onions are translucent. Add orange and orange zest, tomatoes (canned and fresh), broth, and bay leaves, and a pinch of each herb, about 12 grints of pepper, and 1/4 teaspoon of salt. Bring to a boil, and simmer for 10 minutes. Serve with a salad and crusty bread.
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