Made with summer's best available ingredients, this Spicy Maryland Crab Soup sings of home. Comforting, yet spicy! You could almost justify this as a vegetable soup, but don't tell the kids. You can substitute frozen vegetables, if needed.
Author: My Dragonfly Cafe
Recipe type: Soup
Cuisine: Seafood
Serves: 8 servings
Ingredients
Saute
2 T. olive oil
2 cloves of garlic, minced
1 small red onion, diced~about ¾ c.
½ c. celery, thinly sliced and diced
1 c. carrots or matchstick carrots, diced
Broth
4 c. beef broth (I made it with Better than Bouillon beef base.)
4 c. clam juice ( I made it with Better than Bouillon clam base.)
Vegetables
28 oz. diced tomatoes
fresh corn kernels from 3 ears of fresh sweet corn
2 c. fresh green beans, trimmed and cut into 1" segments
1 c. baby lima beans
2 stalks of celery, thinly sliced
1 large russet potato, peeled, diced into small cubes
Crabby Additions:
1 pound lump crab meat (Check for shells!)
2 T. (or more~ How brave are you?) Old Bay seasoning