An easy Maryland Crab Soup recipe made with lump crab meat, mixed vegetables (corn, lima beans, green beans, corn, peas and potatoes) and a beef-tomato broth. Seasoned with Old Bay and bay leaves.


Butter Onion Mixed Vegetables Lima Beans (frozen) Potatoes Beef Broth Petite Diced Tomatoes Cooked Crab Meat Bay Leaves Old Bay Seasoning

In a dutch oven or soup pot, melt butter over medium-high heat.

Sauté diced onion in butter until translucent (about 2-3 minutes).

Add mixed vegetables and frozen lima beans to onions. Stir and cook for about 5 minutes until thawed.

Microwave potatoes to soften then chop into small chunks. Add potatoes to vegetables in pot.

Stir in beef broth, diced tomatoes, crab meat, bay leaves and Old Bay seasoning.

Bring to a boil then reduce to medium-low and simmer for about 20-25 minutes before serving.

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