13 February, 2024

Linda’s Crab Soup

Name: Linda's Crab Soup
Ingredients: 1 tbsp olive oil; 1/2 lb Stew Beef (Cubed small); 1 Small Yellow Onion (Chopped); 2 Celery Stalks (Chopped); 2 tbsp Garlic (Minced); 32 oz Stewed Tomates ((2 16oz cans)); 1/4 Cup Worcestershire sauce; 4 Cup Frozen Vegetables; 1 Cup Cubed Potatoes ((Optional)); 3 tbsp Dried Parsley; 2 Bay Leaf; 1 lg Low Salt Beef Broth; 3 tbsp Old Bay ((or more)); 8 oz Crab Claw Meat

Posted in : Recipes on February 13, 2024 by : Ted Thompson

Linda's Crab Soup

Print Recipe

Course Soup

Cuisine American

Ingredients

1 tbsp olive oil
1/2 lb Stew Beef Cubed small
1 Small Yellow Onion Chopped
2 Celery Stalks Chopped
2 tbsp Garlic Minced
32 oz Stewed Tomates (2 16oz cans)
1/4 Cup Worcestershire sauce
4 Cup Frozen Vegetables
1 Cup Cubed Potatoes (Optional)
3 tbsp Dried Parsley
2 Bay Leaf
1 lg Low Salt Beef Broth
3 tbsp Old Bay (or more)
8 oz Crab Claw Meat

Instructions

Put oil in a soup pot, add beef cubes, onion, celery, garlic, potatoes (if using). Cook on medium until beef is browned and veggies are slightly soft.
Add everything else EXCEPT the crab meat and old bay. Bring to a simmer. Let simmer until heated through.
NOW add crab meat and old bay.
For best flavor, refrigerate for 24 hours and reheat.