Ingredients:

  • 2 tbsp Unsalted butter
  • 1 large Yellow onion, finely diced
  • 2 stalks Celery, sliced into thin crescents
  • 3 cloves Garlic, minced
  • 1 tbsp Worcestershire sauce
  • 6 cups High-quality beef stock
  • 28 oz Can crushed tomatoes
  • 3 tbsp Old Bay Seasoning
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 2 large Russet potatoes, peeled and cubed (1/2 inch)
  • 2 Carrots, peeled and sliced
  • 1 cup Frozen lima beans
  • 1 cup String beans, cut into 1-inch pieces
  • 1 cup Yellow corn
  • 1 lb Fresh Lump Maryland Crab Meat

Instructions:

  1. Melt butter in a 7-quart heavy-bottomed stockpot over medium heat. Add finely diced onions and sliced celery, sautéing until translucent and fragrant.
  2. Stir in the minced garlic and the 3 tbsp Old Bay. Stir constantly for 1 minute until the aroma hits you like a brick.
  3. Pour in the 1 tbsp Worcestershire and a splash of the beef stock, scraping the bottom to release any stuck bits.
  4. Add the remaining beef stock, the 28 oz crushed tomatoes, bay leaves, and dried thyme.
  5. Stir in the cubed potatoes and sliced carrots. Bring to a gentle boil, then reduce heat.
  6. Cover and simmer for 30 minutes until the potatoes are fork tender.
  7. Stir in the lima beans, string beans, and corn. Simmer for another 15 minutes.
  8. Carefully fold in the 1 lb lump crab meat.
  9. Let the soup sit on low heat for 5 minutes until the crab is warmed through.