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Beach House Crab Soup

  • Yield: 13 servings

Ingredients

4slices bacon
1cup chopped onion
1cup chopped celery
1/2cup chopped green bell pepper
1/2cup chopped red bell pepper
2cups chopped red potatoes
4cups vegetable broth
2cups vegetable juice cocktail (regular or spicy)
2-- bay leaves
1teaspoon Old Bay Seasoning
1/2teaspoon paprika
2cups chopped tomatoes
2cups corn kernels
1pound fresh lump crab meat, drained and flaked
1/2teaspoon freshly ground pepper
1/2cup chopped fresh flat-leaf parsley

Instructions

  1. Cook the bacon in a large heavy saucepan until brown and crisp.  Drain, reserving the bacon drippings.  Crumble the bacon.  Saute the onion, celery and bell peppers in a reserved bacon drippings for 11 minutes or until tender.  Stir in the potatoes, broth, vegetable juice cocktail, bay leaves, Old Bay seasoning and paprika.  Bring to a boil and reduce the heat.
  2. Simmer for 25 minutes or until the potatoes are tender.  Stir in the tomatoes and corn.  Cook for 15 minutes and stir in crab meat and bacon.  Discard the bay leaves and season with the pepper.  Ladle into soup bowls and sprinkle with the parsley.  

 

Recipe reprinted with permission from the Devon Horse Show and County Fair’s Appetizers at Devon(Devon, Pennsylvania, 2008).

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