Description
A comforting tomato-based crab soup loaded with tender lump crab meat, hearty vegetables, and classic Chesapeake seasoning. This flavorful, one-pot meal is rich, satisfying, and perfect for cozy dinners or make-ahead meals.
Ingredients
Units
Scale
- 1 pound lump crab meat, picked over for shells
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 cup green beans, cut into small pieces
- 1 cup corn kernels, fresh or frozen
- 1 cup peas
- 1 can (14.5 ounces) diced tomatoes
- 4 cups tomato juice
- 2 cups beef broth
- 1 tablespoon Old Bay seasoning
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large stockpot over medium heat and allow it to warm for about 1 minute.
- Add olive oil, then sauté onion, celery, and carrots for about 5 minutes until softened and fragrant.
- Stir in potatoes, green beans, corn, and peas, mixing evenly with the sautéed vegetables.
- Pour in diced tomatoes, tomato juice, and beef broth. Add Old Bay seasoning, salt, and black pepper, then stir gently to combine.
- Bring to a gentle simmer and cook for 30 minutes, or until vegetables are tender.
- Carefully fold in the lump crab meat and simmer for an additional 5 minutes without boiling.
- Taste and adjust seasoning if needed, then stir in fresh parsley just before serving. Serve warm.
Notes
- Keep the soup at a gentle simmer to protect the delicate crab texture.
- Flavor deepens if made a day ahead and refrigerated overnight.
- Freeze in airtight containers for up to 2 months and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg