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.
- 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
- 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.
*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.
Keywords: crab soup, dinner, seafood, one pot meal, freezer meal