Directions

  1. Preheat oven to 450°F.
  2. Mix bell peppers and mushrooms in 10x15 jelly roll pan. Drizzle with oil; toss to coat. Spread in single layer in pan.

  3. Roast 15 to 20 minutes or until crisp-tender and lightly browned, stirring after 10 minutes.
  4. Combine roasted peppers and mushrooms with broth, tomatoes, collard greens, water, bran, orange peel, herbs and fennel seed in large stockpot. Bring to a boil. Reduce heat and simmer 5 minutes. Add oysters and cook 5 minutes longer. Add crabmeat; heat through.