Roasted Red Pepper and Crab Chowder

Prep: 20 minutes

Cook: 35 minutes Serves: 4

• 2 Large red bell peppers cut into ¾ inch cubes
• 2 cup thick sliced White Mushrooms
• 1 Tbsp of almond oil
• 2 cans (14.5 oz per can) vegetable broth
• 1 can (14.5 oz) diced tomatoes with garlic, oregano & basil
• 2 cups of sliced collard greens (remove center stems)
• 1 cup of water
• 1/3 cup of oat bran
• 1 tsp of grated orange peel
• 1 tsp herbes de provence (dried)
• ½ tsp of crushed fennel seed
• ½ lb fresh shucked and chopped oysters
• ½ lb cooked crabmeat

PREHEAT 450°F

Mix mushrooms and bell peppers in a 15’ x 10’ jelly roll pan. Drizzle and toss oil to coat. Spread in a single layer in pan. Roast 15-20 minutes (until crisp or lightly browned), stirring after 10 minutes of cooking. Combine roasted peppers and mushrooms with broth, tomatoes, greens, bran, water, orange peel, fennel seed, and herbs in a large stockpot. Bring the mixture to a boil, reduce heat to simmer for 5 minutes. Add oysters and cook for five more minutes. Add crabmeat, heat through.

Servings of fruits and vegetables: 16 servings.