Tomatoey Maryland Crab Soup

It's All American Food, 2003

1 hour — 6 Servings

Ingredients

2	tablespoon	butter
1⁄2	cup	onion (chopped)
1⁄2	cup	celery (diced)
1⁄2	cup	carrot (diced)
1⁄2	cup	baby lima beans (frozen)
2 1⁄2	cup	crushed tomatoes in puree
3 2⁄3	cup	chicken stock (or vegetable stock)
1⁄2	cup	green beans (diced 1/4-inch)
1⁄2	cup	corn niblets (from about 2 ears of corn)
2		bay leaves
4	teaspoon	old bay seasoning
1⁄2	cup	peas (frozen)
1	pound	lump crabmeat (picked over for shell bits and cartlidge)
2 1⁄2	teaspoon	worcestershire sauce
2	tablespoon	parsley (chopped - for garnish)

Instructions

Melt the butter in a large stockpot over medium-low heat. Add the onion, celery, and carrot. Cook until vegetables begin to soften, about 5 minutes. Stir occasionally to prevent sticking or browning.

Meanwhile, rinse the lima beans under water in a small strainer for 10 seconds. Drain. Add the lima beans, tomatoes, stock, green beans, corn, bay leaves, and Old Bay Seasoning to the onion-celery mixture and bring to a simmer. Gently simmer until the vegetables are tender, about 35 to 40 minutes.

Rinse the peas under water in a small strainer for 10 seconds. Add the peas, crab, and Worcestershire sauce to the soup and cook very gently until warmed through, about 5 minutes. Turn off the heat and let sit for 10 minutes. Reheat gently, season to taste, and serve, garnished with chopped parsley.