Tomatoey Maryland Crab Soup
It's All American Food, 2003
1 hour — 6 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||||||||||||||||||||
Ingredients
| |||||||||||||||||||||||||||||||||||||||||||||||
InstructionsMelt 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. |
- Login to post comments
Recent comments
12 years 4 weeks ago
12 years 7 weeks ago
12 years 7 weeks ago
12 years 14 weeks ago
12 years 14 weeks ago
12 years 15 weeks ago
12 years 15 weeks ago
12 years 15 weeks ago
12 years 16 weeks ago
12 years 19 weeks ago