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.
2cupsmixed vegetables (corn, green beans, carrots, peas)
8ozlima beans, drainedor 1 cup frozen lima beans
3potatoes
4cupsbeef broth
14ozpetite diced tomatoes
16ozcooked crab meat
2bay leaves
1-2teaspoonOld Bay seasoning to tastemore 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.