Tomato Seafood Soup

We've tried a couple of seafood soups before. Once with clams- shell and all, and another time with muscles. Neither time worked out well for us. So it was with some trepidation that we attempted this recipe last week.

INGREDIENTS
· 1/2 cup chopped onion
· 1/2 cup chopped green pepper I used yellow pepper, I didn't have any green in the fridge
· 1/2 teaspoon minced garlic
· 1 tablespoon olive oil
· 1 can (14 ounces) diced tomatoes, undrained
· 1 jar (14 ounces) spaghetti sauce
· 1 cup salsa
· 3/4 cup chicken broth
· 1/2 cup white wine or additional chicken broth It seems a shame to waste the remainder of the can of chicken broth, but wine? Yes, that sounds better :)
· 3 teaspoons dried parsley flakes
· 1/4 teaspoon dried oregano
· 1/4 teaspoon dried basil
· 1/8 to 1/4 teaspoon pepper
· 1 package (12 ounces) frozen uncooked shrimp , thawed, peeled and deveined
· 1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed We used the cheap kind, not the fancy lump. I think the $5 cans of fancy lump would have looked a little more appealing, but the taste was the same.
· 1 can (6-1/2 ounces) minced clams, undrained

Wow. Clams, crab and shrimp. Sounds fishy, right? Not at all! This soup was WONDERFUL! But I suppose you'll be wanting the directions:

DIRECTIONS
In a Dutch oven, saute the onion, green pepper and garlic in oil until onion is tender. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine or additional broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

Verdict: As I hinted, this soup was WONDERFUL. The seafood was not overpowering in flavor, and it had a nice zip to it (must be the salsa- who would have thought to add salsa to soup?) Just delicious!