- Prep Time: 20m
- Cook Time: 40m
- Serves: 6 People
- Category: Entree, Fall, Soup, Vegetables
Ingredients
- 1 pound Crab Meat, canned or frozen
- Salt & pepper to taste
- 1 teaspoon fresh lemon juice, or to taste
- 1 Bay leaf
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Seafood seasoning (like Old Bay)
- 1 tablespoon Olive Oil
- 1 cup corn kernels, fresh or frozen
- 1 frozen lima beans
- 1 cup fresh or frozen green beans, cut into bite-sized pieces
- 2 medium potatoes, peeled and cut into ½-inch cubes
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 medium yellow onion, diced
- 2 tablespoons Tomato paste
- 1 Can (14.5 oz) diced tomatoes, with juices
- 6 cups Low Sodium Beef broth
- 1 teaspoon Chopped parsley
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in the tomato paste and Old Bay, cooking for another minute to deepen the flavor.
- Add the diced tomatoes and their juices, beef broth, Worcestershire sauce, and bay leaf. Stir to combine and bring to a gentle boil.
- Add the potatoes, green beans, lima beans, and corn. Reduce the heat and simmer uncovered for 25–30 minutes, until the potatoes are tender and the flavors have come together.
- Gently fold in the drained canned or thawed Crab Meat. Simmer for 3–5 minutes, or until heated through. Remove the bay leaf.
- Stir in 1 teaspoon of fresh lemon juice, then taste. Add the remaining lemon juice if desired, along with black pepper and additional Old Bay or salt as needed.
- Garnish with parsley and serve hot with oyster crackers or crusty bread.
