Vegetable Crab Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb crab meat
32 oz V-8© Juice
3 bay leaves, whole
6 beef bouillon cubes
1 1/2 lb stew meat, cut into very small pieces
1 T Old Bay Seafood© Seasoning
1 tsp black pepper
Dash Tabasco © sauce
4 c tomatoes, chopped
2 c corn
2 c carrots, chopped
Small onion, chopped
4 celery stalks, diced
2 c green beans, trimmed, cut in 1-inch pieces
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Directions: |
Directions:Place beef in Dutch oven with enough water to cover plus an inch or so (at least 6 cups). Bring to a boil, and reduce heat to simmer for approximately 1 hour or longer to get a richer broth. If soup bones are used cook longer.
Add raw veggies (except tomatoes), bouillon, Old Bay©, bay leaves, black pepper. Continue simmering, approximately ˝ hour or until veggies are almost tender.
If using any canned or frozen veggies add them now. Add V-8©, Tabasco © and tomatoes. Simmer another ˝ hour. Taste and adjust seasoning. Add additional pepper, Old Bay©, salt and Tabasco©, if needed.
Add the crabmeat. Do not cook for a long time after the crabmeat is added. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Uncle Tom says:
- Use any vegetables you like, but NEVER LIMA BEANS!!
- Use fresh veggies when you can.
- Go lighter on Old Bay if using hand picked crabs, as there will be some seasoning on that meat.
Aunt Bevie says:
- The amounts for the veggies are guesses. Quantities may need to be adjusted.
Aunt Ellen says:
- Great use for leftover grilled steak!
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