Chesapeake Bay Vegetable Crab Soup
Ingredients
2 quarts vegetable stock | ||
1 leek, white part only, thinly sliced | ||
1 large rib celery, chopped | ||
2 medium onions, chopped | ||
2 medium carrots, peeled and cut into small pieces | ||
2 medium potatoes, cut into small pieces | ||
1/2 cup chopped cabbage | ||
1 cup green beans, cut into 1 inch lengths | ||
6-8 ripe tomatoes, peeled, seeded and chopped | ||
1 cup corn kernels | ||
1 cup Lima beans | ||
1 tbs old bay seasoning | ||
4 cloves garlic, finely minced or pressed | ||
2 lbs lump crab meat | ||
kosher salt and black pepper to taste |
Directions:
- Pour the vegetable into a large stock pot.
- Add the leek, onion, celery, carrots, potatoes, cabbage, green beans and tomatoes.
- Simmer for about 40 minutes until the vegetables are tender.
- Add the corn and Lima beans and continue to cook for another 15 minutes.
- Season with old bay, salt and pepper, then add the crab meat.
- Simmer for another 5 minutes, then serve.
- Serves 6-8.
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