MD Crab and Vegetable Soup

When we lived in Maryland, crab and vegetable soup was a common item on restaurant menus. I hadn’t had it in awhile, so I decided to make some for a taste of home. I served this with corn muffins.

Ingredients:

1 pound of crab meat

28 ounces tomato puree

2 cups beef broth

1 cup sliced carrots

2 stalks celery sliced

2 cups fresh green beans trimmed to 1-2 inch pieces

1 onion diced

2 tablespoons Old Bay Seasoning

1 tablespoon dried mustard

1 tablespoon Worcestershire sauce

4 golden potatoes diced to bite size pieces

2 cups frozen/fresh corn

Optional: top with scallions, shredded cheese, etc..

Directions:

1. Add all ingredients to a Dutch oven except crab meat. Mix together.
2. Cook on high until it begins to boil.
3. Stirring often reduce heat to medium and allow to boil for 15-20 minutes until potatoes are fork tender.
4. Add crab meat and stir in.
5. Continue to simmer for 5-10 more minutes.
6. Serve with corn muffins, shredded cheese, scallions, etc…