INGREDIENTS
Ingredients:
2 tbsp extra-virgin olive oil
½ cup diced yellow onion
1 cup sliced or diced carrots
½ cup sliced or diced celery
2 garlic cloves, minced
1 ½ tbsp Old Bay seasoning
1 tsp ground mustard
1 tbsp Worcestershire sauce
1 (28-oz) can crushed tomatoes
4 cups low-sodium beef broth
2 ½ cups water
2 cups peeled and chopped potato (Russet or Yukon Gold)
1 cup shredded or chopped cabbage
1 cup chopped green beans (frozen, canned/drained, or fresh)
½ cup lima beans (frozen, canned/drained, or fresh)
½ cup sweet corn (frozen, canned/drained, or freshly cooked)
2 bay leaves
1 lb. crab meat
Optional for garnish: lemon pepper seasoning & fresh parsley
DIRECTIONS
Directions:
1. Heat the olive oil over medium heat in a large stockpot or dutch oven. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6-7 minutes, as the vegetables soften up and let out some juices. Add the garlic, Old Bay seasoning, and ground mustard. Stir to combine and cook for 1 minute.
2. Add all of the remaining ingredients, except for the crab and optional garnishes. Bring to a boil. Add the crab. Cover and simmer for 30 minutes. Remove bay leaves.
3. Serve soup warm with a garnish of lemon pepper seasoning and fresh parsley, if desired.
4. Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thick. Soup will thicken in the refrigerator as the veggies and crab soak up the liquid.
