Description

This Maryland Crab Soup is a flavorful and hearty tomato-based soup. With tons of vegetables and crabmeat, it is a healthy and filling one pot meal.

Ingredients

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2 tablespoons butter
1 small red pepper, chopped
5 ounces cabbage (coleslaw), chopped *
2 celery stalks, chopped
1 medium yellow or white onion, chopped
8 ounce package of baby carrots, chopped *
1/2 cup frozen, fresh or canned peas
1 cup frozen, fresh or canned green beans
1 16 ounce can diced tomatoes
2 tablespoons tomato paste
1 tablespoon lemon juice
3 cups low sodium beef broth
3 cups low sodium vegetable or chicken broth
8 ounce container lump crabmeat*
8 ounce can lump crabmeat
1 tablespoon Old Bay seasoning
2 tablespoons Worcestershire sauce
2 Bay leaves
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper or red pepper flakes*optional
1 teaspoon salt or to taste
1 teaspoon black pepper

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Instructions

Heat large soup pot over medium flame and melt 1 tablespoon butter.
Stir in the celery, onions, carrots, red peppers and saute' until lightly browned.
Add the broths, seasonings, tomatoes, Worcestershire, remaining vegetables into pot.
Bring to a boil, cover soup, turn down flame to low and simmer for 30 minutes.
Stir in the crabmeat, lemon juice and the remaining tablespoon butter. Simmer for another 30-60 minutes.
Remove bay leaves before serving.

Notes

*You can use two cans of lump crabmeat to save money. It won't taste as authentic as fresh crabmeat, but it will be fine.

*To save time, you can skip the step of browning the vegetables. However, I always like to give a quick saute' since I feel that makes the vegetables sweeter and more flavorful.

*Make sure you taste test the broth for seasoning. Add more spice or salt as preferred.