Maryland-ish Crab Soup Close Up

Maryland-ish Crab Soup




Yield 18 cups

A Maryland Crab Soup inspired bowl of awesome! This soup will warm you on a cold day. It makes a great starter or meal with all those veggies! Macros per cup: carbs 12g, fat 2g, protein 9g



Heat the oil in a soup pot over medium heat and add the veggies as you prep them starting with the onion, then carrots, celery, potato. Add a pinch of salt and toss after adding each one.

Then add the bag of frozen green beans, corn, tomatoes, Old Bay, parsley, and broth.

Stir in the beef and crab meat.

Continue to cook over medium until the potatoes soften, about 30 minutes. It shouldn't boil, if it does, just lower to a simmer.


  • I used a mix of beef and chicken bone broth I had frozen but any broth would work. Traditionally I believe it's beef. 
  • The leftover beef I used was London Broil. Again, any leftover steak or beef you can cube would be fine. It would be good without the beef too but it does up the protein and makes the whole soup "meatier" and more meal-like.
  • I normally use claw meat as it's the most cost effective and I think it's yummy.
  • I measured just over 18 cups so again I'm going conservative on the nutritional info. I weighed everything out by the gram to try to be as accurate as possible. That said, adding my own broth always throws me for a loop. I just pick store-bought brand in MFP to estimate. 

Courses Any

Cuisine Any

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 113

% Daily Value

Total Carbohydrates 12 g


Dietary Fiber 2 g


Sugars 3 g

Protein 9 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by GreenLiteBites at