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–+ servings
maryland crab soup featured

Maryland-ish Crab Soup

Roni Noone
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
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Any
Cuisine Any
Servings 18 people
Calories 113 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped ~200g
  • 2 carrots chopped ~200g
  • 2 celery stalks chopped ~100g
  • 1 large russet potatoes cut into small squares (~300g)
  • 1 bag frozen cut green beans ~400g
  • 1 15 oz can of corn drained (~270g)
  • 2 15 oz cans of diced tomatoes
  • 2 tablespoon Old Bay Seasoning
  • 1 tablespoon dried parsley
  • 6 cups broth/stock
  • 7 oz leftover cooked beef cubed
  • 1 lb Crab Meat

Instructions
 

  • 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.
    1 tablespoon olive oil, 2 carrots chopped, 2 celery stalks chopped, 1 large russet potatoes
  • Then add the bag of frozen green beans, corn, tomatoes, Old Bay, parsley, and broth.
    1 bag frozen cut green beans, 1 15 oz can of corn, 2 15 oz cans of diced tomatoes, 2 tablespoon Old Bay Seasoning, 1 tablespoon dried parsley, 6 cups broth/stock, 1 large onion chopped
  • Stir in the beef and crab meat.
    1 lb Crab Meat, 7 oz leftover cooked beef
  • Continue to cook over medium until the potatoes soften, about 30 minutes. It shouldn't boil, if it does, just lower to a simmer.

Notes

  • 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. 

Nutrition

Serving: 1cupCalories: 113kcalCarbohydrates: 12gProtein: 9gFiber: 2gSugar: 3g
Keyword Crab, soup
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