Crab Meat Soup
Chunks of delicious lump crabmeat in a rich and spicy tomato broth (thanks to some Old Bay seasoning) loaded with lots of veggies makes this Maryland Crab Soup perfect with some crusty bread on a cold day! Leftovers are even better the next day and it freezes well too!
Servings: 6 -8 servings
Calories: 239kcal
Ingredients
- 3 carrots peeled and chopped
- 1-2 medium potatoes peeled and cubed
- 1 medium yellow onion chopped
- 1-2 celery stalks chopped
- ½ pound green beans trimmed into 1" pieces
- 1 cup frozen yellow corn
- 1 cup frozen lima beans
- ½ cup fresh or frozen peas
- 4 Tablespoons Worcestershire sauce
- 2 Tablespoons Old Bay seasoning
- 1 Tablespoon yellow mustard
- 28 ounces whole peeled tomatoes
- 3 cups beef broth
- 3 cups water
- 1 lb. jumbo lump crabmeat
- Salt and freshly ground black pepper
Instructions
- Combine carrots, potato, onion, celery, green beans, corn, lime beans, peas, Worcestershire sauce, Old Bay seasoning and mustard in a large heavy bottomed pot over medium-high heat. Add the canned tomatoes, tearing up the tomatoes into chunks, along with the tomato juice from the can, beef broth, and water.
- Bring to a boil, then reduce the heat to medium-low and let the soup simmer for 20 minutes. Add the crabmeat and season with salt and pepper. Simmer for another 15 to 30 minutes, stirring occasionally. The flavors will meld the longer the soup simmers, but it is ready to eat as soon as the potatoes and other vegetables are tender.
Notes
- Freezing: Let the soup cool to room temperature, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then warm on the stove until heated through.
Nutrition
Calories: 239kcal | Carbohydrates: 36g | Protein: 22g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 32mg | Sodium: 1455mg | Potassium: 1135mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5791IU | Vitamin C: 43mg | Calcium: 160mg | Iron: 5mg