Maryland Crab Soup

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

Course Dinner, Lunch

Cuisine American

Recipe Type Camping, Crab, Crockpot, Fall, Healthy Choices, High-Protein Meals, Kid-Friendly, Meal Prep, Quick Dinner, Rainy Day, Seafood, Served Hot, Soups, Spring Dinner, Summer, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 448kcal

Author Angela G.

Equipment

dutch oven

Ingredients

2 tablespoon butter
1 small onion diced
2 cups mixed vegetables (corn, green beans, carrots, peas)
8 oz lima beans, drained or 1 cup frozen lima beans
3 potatoes
4 cups beef broth
14 oz petite diced tomatoes
16 oz cooked crab meat
2 bay leaves
1-2 teaspoon Old Bay seasoning to taste more or less to taste

Instructions

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 lima beans to onions. Stir and cook for about 5 minutes until thawed.
Microwave potatoes for 3 minutes to soften then chop into small chunks. *Use caution, potatoes will be hot. 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.

Notes

Remove bay leaves before serving.
Cook time will vary depending on type of vegetables used. Canned veggies just need to be heated. Frozen veggies and raw veggies need to cook longer to soften. Adjust cook time as needed.

Nutrition