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Rich, protein-packed Maryland Crab Soup – a hearty, flavorful bowl that's truly soul-satisfying!
A hearty, tomato-based vegetable soup packed with tender lump crab meat and seasoned with classic Old Bay. This iconic Chesapeake Bay recipe is a savory, comforting meal perfect for any season.
Serving size: 1.5 cups
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Rich, protein-packed Maryland Crab Soup – a hearty, flavorful bowl that's truly soul-satisfying!
This american dish is perfect for dinner. With 268.13 calories and 22.36g of protein per serving, it's a low-fat, low-calorie option for your meal plan.
In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the chopped onion and celery and sauté for 5-7 minutes, until they begin to soften and become translucent.
Pour in the beef broth, undrained diced tomatoes, diced potatoes, and diced carrots. Stir to combine and increase the heat to high, bringing the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. The soup is ready for the next step when the potatoes and carrots are fork-tender.
Stir in the frozen mixed vegetables, Old Bay seasoning, Worcestershire sauce, kosher salt, and black pepper. Continue to simmer, uncovered, for another 10 minutes to allow the flavors to meld and the frozen vegetables to cook through.
Gently fold in the lump crab meat, being careful not to break up the delicate lumps. Allow the soup to heat through for 2-3 minutes. It is crucial not to let the soup boil after adding the crab, as this can make the meat tough and rubbery.
Remove the pot from the heat. Taste the soup and adjust the seasoning with more Old Bay, salt, or pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.
