Crab Soup

Ingredients

• 4 slices applewood-smoked bacon 
• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 1 cup celery diced
• 2 cups corn kernels fresh
• 0.5 cup flat-leaf parsley fresh chopped
• 0.5 cup bell pepper diced green
• 1 pound lump crab meat fresh
• 1 cup onion diced
• 0.5 teaspoon paprika 
• 0.5 cup bell pepper diced red
• 2 cups potatoes diced red
• 1 teaspoon seafood seasoning 
• 13 servings sour-cream biscuits 
• 2 cups tomatoes diced seeded
• 4 cups vegetable broth 
• 2 cups spicy-hot vegetable juice 

Equipment

• frying pan
• paper towels
• dutch oven

Directions

1. Drain crabmeat, and remove any bits of shell. Set aside.
2. Cook bacon in a large Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside. Saut onion and next 3 ingredients in hot drippings 11 minutes or until tender. Stir in potato and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until potatoes are tender. Stir in tomatoes and corn; cook 15 minutes. Stir in crabmeat and parsley.
3. Sprinkle with black pepper, and serve immediately with warm Sour-cream Biscuits.