Maryland Crab Soup

1. 1
   saute · ~7 min

   Sauté the base vegetables.

   1.Heat olive oil in a large pot over medium heat.

   2.Add diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.

   TIPKeep the heat at medium — you want the vegetables to soften without browning.
2. 2
   simmer · ~30 min

   Build the soup base.

   1.Add potatoes, green beans, and corn to the pot.

   2.Pour in crushed tomatoes and water.

   3.Stir in Old Bay seasoning, salt, black pepper, and bay leaves.

   4.Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until potatoes are tender.
3. 3
   simmer · ~5 min

   Add the crab meat.

   1.Gently fold in the lump crab meat, being careful not to break up the lumps too much.

   2.Simmer for an additional 5 minutes until the crab is just heated through.

   TIPAdd crab at the very end — overcooking makes it tough and rubbery.
4. 4
   mix · ~1 min

   Finish with lemon juice.

   1.Remove the pot from heat.

   2.Fish out and discard the bay leaves.

   3.Stir in fresh lemon juice. Taste and adjust seasoning if needed.

   TIPLemon juice brightens the whole soup — don't skip it.
5. 5
   serve

   Ladle into bowls and garnish with parsley.

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