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Maryland Vegetable Crab Soup

Recipe by Bev Crockett

This recipe is so, so good!  My husband’s Maryland Vegetable Crab Soup has been tried by many of our Facebook friends and family and is always a hit!  I hope you enjoy as well.

Ingredients

Scale
  • 18 oz. can Hunts diced tomatoes (basil, garlic, oregano) undrained
  • 1 lg. Vidalia onion chopped
  • 24 oz. mixed frozen vegetables (carrots, green beans, corn, peas)
  • 1 lg. baking potato – cut into cubes
  • 2 cups water
  • 4 cups beef broth
  • 4 T Old Bay Seasoning (or to taste)
  • 2 lbs. Jumbo Lump Crabmeat – fresh – gotta be fresh (If you aren’t on the shore, most times Costco has Captain Neil’s Seafood Jumbo Lump Crab from North Carolina

Instructions

  1. Place all ingredients, except crab meat,  in the Crockpot and stir
  2. Fold in the crab meat
  3. Cook on high for 1 – 2 hours
  4. Reduce heat to warm for a minimum of 12 hours or on low for about 6 hours

Notes

Serve with grilled cheese for dinner or as a appetizer for another meal.

Find it online: https://asmalltownsoul.com/maryland-vegetable-crab-soup/