Maryland Crab Vegetable Soup (Print Format)
Maryland style crab simmered with vegetables, potatoes, and Old Bay, offering a hearty and flavorful bowl.
# Ingredients:
01 -
1 lb lump crab meat
02 -
1 onion, finely diced
03 -
1 cup baby carrots, chopped into bite-sized pieces
04 -
1 celery stalk, finely sliced
05 -
2 garlic cloves, finely minced
06 -
2 tablespoons Old Bay seasoning, or to taste
07 -
1 teaspoon Worcestershire sauce
08 -
4 cups beef broth
09 -
2 cups water
10 -
28 oz crushed tomatoes
11 -
2 Russet potatoes, peeled and cut into 1-inch cubes
12 -
1 cup frozen corn
13 -
1/2 cup frozen green lima beans
14 -
12 oz frozen green beans
15 -
2 bay leaves
16 -
3 tablespoons olive oil
17 -
1/2 lemon, juiced
18 -
Salt, to taste
19 -
Pepper, to taste
20 -
Oyster crackers, optional
# Steps:
01 -
Heat the olive oil in a large Dutch oven over medium-low heat. Add the onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally.
02 -
Stir in the Old Bay seasoning and garlic. Cook for 45 seconds. Add more oil if necessary.
03 -
Add the rest of the ingredients except for the crab and lemon juice. Bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 30 minutes.
04 -
After 30 minutes, stir in the crab meat. Simmer for an additional 30 minutes, or until carrots and potatoes are fully tender. Stir the soup occasionally.
05 -
Add the lemon juice. Taste for seasoning and adjust with salt and pepper if needed. Serve immediately with optional oyster crackers and enjoy.
# Tips:
01 -
For best results, use fresh lump crab meat for optimal flavor.