Patchs Tavern’s soup of the day is a Maryland Crab soup. This recipe turned out perfectly and will be the highlight of your next dinner party or family gathering.
It's a great soup and easy to make!
This is a hearty soup with lots of vegetables and very adaptable. This soup is an excellent blend of flavors at an affordable price. Feel free to add whatever veggies you choose. You can add shrimp and fish and make it more like a chowder if you want.
Happy cooking and eating!
- 4 cups water
- 2 cups beef broth
- 3 carrots, peeled and chopped
- 3 garlic cloves
- 1 medium boiling potato, peeled and cubed
- 1 medium onion, peeled and chopped
- 1 stalk celery, trimmed and chopped
- 1⁄2 lb. green beans, trimmed into 1" pieces
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup fresh or frozen lima beans
- 1⁄2 cup fresh or frozen peas
- 3 tbsp. worcestershire sauce
- 2 tbsp. Old Bay Seasoning
- 2 bay leaves
- 1 1⁄2 tbsp. dry mustard
- Pinch red pepper flakes
- 1 28-oz. can whole peeled plum tomatoes
- 1 lb. jumbo lump crabmeat
- Salt and freshly ground black pepper to taste
Combine carrots, potatoes, onions, garlic, celery, green beans, corn, lima beans, peas, worcestershire sauce, Old Bay, bay leaf, mustard, red pepper flakes, water and broth in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper. Serves with a side salad and crusty bread. Serves 8. Enjoy!