Beach House Soup

  • Yield: 13 servings


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


  1. Cook the bacon in a large, heavy saucepan until brown and crisp. Drain, reserving the bacon drippings. Crumble the bacon.
  2. Saute the onion, celery and bell peppers in the reserved bacon drippings for 11 minutes or until tender.
  3. Stir in the potatoes, broth, vegetable juice cocktail, bay leaves, Old Bay seasoning and paprika. Bring to a boil and reduce the heat.
  4. Simmer for 25 minutes or until the potatoes are tender. Stir in the tomatoes and corn. Cook for 15 minutes and stir in the crab meat and bacon.
  5. 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 Country Fair, Appetizers at Devon, A Collection of Recipes from the Devon Horse Show and Country Fair (Devon Horse Show and Country Fair, 2008)