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Easy Crock Pot Seafood Soup

  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 4 cups vegetable or chicken broth
  • 2 garlic cloves, minced
  • 1 pound yellow potatoes, cut into small pieces
  • 1/2 cup chopped white onion
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • pinch of celery salt
  • pinch of crush red pepper flakes
  • pinch of cayenne pepper
  • salt and pepper to taste
  • 1 lb bag Panamei shrimp
  • 1 lb bag Panamei scallops
  • handful of chopped parsley

Add all ingredients except the seafood into Crock Pot/slow cooker. Cover and
cook on high for 3 hours or low for 6 hours (until potatoes are cooked.)

Add thawed seafood to slow cooker and return to high heat.
Cook for an additional 30-60 minutes, until seafood is cooked through.

Garnish with parsley. Serve hot with crusty bread.

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