Maryland Vegetable Crab Soup
A tomato-based vegetable soup loaded with corn, lima beans, and crab meat, seasoned generously with Old Bay.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 6
- carbs
- 24
- protein
- 18
- calories
- 220
Instructions
- 1
Heat oil in a large pot on the stovetop. Saute the onion, carrots, and celery until soft.
- 2
Add the stock, diced tomatoes, and Old Bay seasoning. Bring the liquid to a boil.
- 3
Turn down the heat to low. Simmer gently for 20 minutes.
- 4
Add the corn and lima beans. Simmer for 10 more minutes.
- 5
Gently stir in the crab meat. Simmer for just 5 minutes until heated through.
- 6
Taste the broth. Add more Old Bay or salt to your liking.
- 7
Ladle the hot soup into bowls and serve right away.
Chef's tips
Use a good seafood stock for deeper flavor. Add the crab meat near the end so it does not overcook, and enjoy leftovers the next day.
Storage
Refrigerate up to 3 days; freezes well for up to 2 months.
Reheating
Reheat gently on the stovetop over medium-low heat until hot.
Common mistakes to avoid
- •Adding the crab meat too early, which makes it tough
- •Not using enough Old Bay seasoning
Serving suggestions
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