August 10, 2019 | More from Appetizer, Main Dish, Seafood, Soup | Tags: crab recipes, Just In The Kitchen, Justine Maldonado, Maryland Crab Soup, Old Bay Recipes, Seafood Recipes, shellfish recipes, vegetable soup

Maryland Crab Soup

Maryland Crab Soup

Prep time: 15 minutes Cook Time: 1 hour
Servings: 12

• 8 cups Beef Broth
• 3 tablespoons Old Bay Seasoning
• 3 bay leaves
• 3 tablespoons worcestershire
• 2 Tablespoons hot sauce
• 28 ounce can San Marzano diced tomatoes
• 1 cup onions, diced
• 4 garlic cloves, minced
• 1 1/2 cups carrots, fresh cut in coins
• 1 1/2 cups corn, fresh cut off the cob
• 1 1/2 green beans, fresh bite sized pieces
• 1 cup celery, sliced
• 1 Cup lima beans, frozen
• 1 Cup peas, frozen
• 2 cup potatoes
• 1 pound crab meat
• 2 Tablespoons Olive Oil
• 2 teaspoons crushed red pepper
• salt and pepper to tast

1. In a large soup pot or Dutch oven, saute the onions, garlic in the olive oil over medium heat for 5 minutes. Add carrots, corn, celery and green beans saute until a couple minutes. Add the Old Bay, bay leaves, tomatoes, hot sauce and Worcestershire sauce. Stir and combine all ingredients. Add the beef broth an cook for about 20 minutes
2. Add the potatoes and crab meat, cook until the potatoes are tender about 15 minutes. Add frozen peas and lima beans.