HomeRecipes Linda’s Crab Soup

Linda’s Crab Soup

Posted in : Recipes on by : Ted Thompson

Linda's Crab Soup

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.