Maryland Crab Soup

Popular in Maryland, this tomato-based soup is full of vegetables and uses a unique blend of beef and seafood broths. Use St. Ours Crab Broth as a quick and easy seafood base or stock!

Serves 4-6 | 1 hour 30 minutes

St. Ours Crab Broth makes a great base for this Maryland Crab Soup

Ingredients

• 1 Tbsp extra-virgin olive oil

• ½ cup yellow onion, diced

• 1 cup carrots, sliced

• ½ cup celery, chopped small

• 2 cloves garlic, minced

• 1 Tbsp Old Bay seasoning

• 1 tsp ground mustard

• 1 Tbsp Worcestershire sauce

• 1 (14.5 oz) can crushed tomatoes

• 2 cups beef broth

• 2 cups hot water

• 2 envelopes St. Ours Crab Broth

• 2 cups potato, peeled and chopped into ½” cubes

• 1 cup cut green beans

• ½ cup lima beans (frozen or fresh)

• ½ cup sweet corn kernels

• 2 bay leaves

• 1 lb crab meat

• Garnish with fresh parsley, roughly chopped

Directions

1. Whisk St. Ours Crab Broth into hot water, set aside

2. In a large soup pan heat the olive oil over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes, stirring, until slightly softened

3. Add garlic, Old Bay, and mustard. Stir to coat and cook for 2 minutes

4. Add crushed tomatoes and Worcestershire sauce. Bring to a simmer and reduce for 20 minutes stirring occasionally

5. Add beef broth, St. Ours Crab Broth, potatoes, green and lima beans, corn, and bay leaves. Increase heat to high and bring to a boil

6. Cover and reduce heat to simmer. Cook for 20 minutes until potatoes have softened

7. Add crab and heat through for 10 more minutes

8. Remove bay leaves and serve with fresh parsley and a loaf of bread (optional)