Maryland-Style Vegetable Crab Soup
A tomato-based vegetable soup loaded with corn, lima beans, potatoes, and blue crab meat, seasoned heavily with Old Bay. It's a Chesapeake-region soup found on D.C. seafood menus year-round.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 6
- carbs
- 26
- protein
- 18
- calories
- 240
Instructions
- 1
Add the beef broth, crushed tomatoes, potato, carrot, and celery to a large pot.
- 2
Bring the liquid to a boil. Lower the heat and simmer for 20 minutes until the vegetables start to soften.
- 3
Stir in the corn, lima beans, Old Bay, and bay leaf. Simmer for 15 more minutes.
- 4
Taste the soup. Add more Old Bay or salt as needed.
- 5
Gently stir in the crab meat. Warm it for 3-5 minutes without letting the soup boil.
- 6
Take out the bay leaf. Serve the soup hot.
Chef's tips
Add the crab meat at the very end and gently warm it through so it stays tender and does not turn stringy.
Storage
Refrigerate up to 4 days; freezes well without the crab, add fresh crab after thawing.
Reheating
Reheat gently on the stovetop over medium-low heat.
Common mistakes to avoid
- •Boiling the soup hard after adding the crab meat, which makes it tough
- •Using too little Old Bay, which gives this soup its classic flavor
Serving suggestions
Cooked Maryland-Style Vegetable Crab Soup?
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