Maryland Crab Soup

Ingredients

• 1 lb fresh lump crab meat, picked over for shells
• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 6 cups seafood stock
• 2 cups beef stock
• 2 bay leaves
• 1 tsp Old Bay seasoning
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 cup green beans, cut into 1-inch pieces
• 1 cup lima beans (fresh or frozen)
• 2 ears corn, kernels removed
• 2 medium potatoes, peeled and diced
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp Worcestershire sauce

Instructions

1. Heat vegetable oil in a large soup pot or Dutch oven over medium heat.
2. Add diced onion, celery, carrots, and bell pepper. Cook for 8-10 minutes until vegetables are softened.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in crushed tomatoes, seafood stock, beef stock, bay leaves, Old Bay seasoning, thyme, and cayenne pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
6. Add diced potatoes and continue simmering for 15 minutes until potatoes are tender.
7. Add green beans, lima beans, and corn kernels. Simmer for another 15 minutes.
8. Gently fold in the crab meat and Worcestershire sauce, being careful not to break up the crab too much.
9. Season with salt and pepper to taste, then simmer for 5 more minutes to heat through.
10. Remove bay leaves and stir in fresh chopped parsley before serving.
11. Serve hot in bowls with crackers or crusty bread on the side.