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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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