Maryland crab soup recipe
Quick and easy Maryland crab soup recipe
Ingredients
- 2 Tablespoons 28 g olive oil
- 1 140 g large yellow onion, chopped
- 2 garlic cloves minced
- 2 170 g carrots, peeled and diced
- 2 124 g celery stalks, chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3 425 g potatoes, peeled and diced
- 1 400 g can diced tomatoes, with juice
- 4 cups 946 ml vegetable broth
- 2 cups 473 ml water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 ½ cups 225 g fresh or frozen peas
- 1 ½ cups 225 g fresh or frozen corn kernels
- 1 ½ cups 225 g chopped green beans
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 2 minutes until onions are translucent.
- Stir in carrots, celery, red and green bell peppers. Cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
- Add potatoes, diced tomatoes with juice, vegetable broth, and water. Stir in thyme, basil, Old Bay seasoning, salt, and pepper.
- Bring to a boil over high heat, then reduce to a simmer. Cover the pot and let the soup simmer for about 20 minutes, or until potatoes are tender.
- Stir in peas, corn, and green beans. Continue to simmer, uncovered, for an additional 10-15 minutes, until all vegetables are cooked through.
- Adjust seasoning with more salt and pepper if needed. Serve hot, garnishing with fresh herbs if desired.