Maryland Crab Soup
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 101.0
- Total Fat: 3.6 g
- Cholesterol: 48.6 mg
- Sodium: 196.2 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.2 g
- Protein: 11.6 g
View full nutritional breakdown of Maryland Crab Soup calories by ingredient
Introduction
My mom's recipe My mom's recipeNumber of Servings: 26
Ingredients
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2.25 lb Beef chuck
1 large Onions, raw
3 stalk, large (11"-12" long) Celery, raw
8 serving Vegetables, Kroger frozen Soup Mix 16oz bag (by LISAINMS)
2 tsp McCormick Old Bay Seasoning (by KATANMOL)
12 cup (8 fl oz) Water, tap
16 oz Crab Claw Meat-Blue Star (by WELLONMYWAY)
2 can Canned Tomatoes
2 tbsp Olive Oil
230 grams Cabbage, fresh
Directions
Cut beef into cubes. Heat olive oil in a large pot. Add the beef & brown on all sides. While the meat is browning, coarsely chop the onion, celery & cabbage.
When the meat is brown & all the liquid gone, add in onion & celery. Mix well so they don't burn. When onion is almost translucent, Add the canned tomatoes & deglaze the pot. Add water, mixed vegetables, cabbage & Old Bay seasoning. Let cook on a fairly low flame until the meat is tender. Add more water, as needed, while cooking.
Adjust seasonings & add the crabmeat just before serving. Heat through & serve.
Serving Size: Makes 26, 1 cup servings
When the meat is brown & all the liquid gone, add in onion & celery. Mix well so they don't burn. When onion is almost translucent, Add the canned tomatoes & deglaze the pot. Add water, mixed vegetables, cabbage & Old Bay seasoning. Let cook on a fairly low flame until the meat is tender. Add more water, as needed, while cooking.
Adjust seasonings & add the crabmeat just before serving. Heat through & serve.
Serving Size: Makes 26, 1 cup servings