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Linda's Crab Soup

Print Recipe
Course: Soup
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. Add everything else EXCEPT the crab meat and old bay. Bring to a simmer. Let simmer until heated through.
  3. NOW add crab meat and old bay.
  4. For best flavor, refrigerate for 24 hours and reheat.