Ingredients:

  • 4 cups low-sodium chicken broth or seafood broth
  • 2 cups crushed tomatoes (canned or fresh)
  • 1 cup fresh lima beans (shelled) or frozen
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 medium carrot, diced (about ½ cup)
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced (about 1½ cups)
  • 1 teaspoon Old Bay seasoning
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil or unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 1 pound fresh lump crabmeat, checked for shells
  • Chopped fresh parsley or chives (optional)

Instructions:

  1. Prepare vegetables: Dice onion, celery, carrot, potatoes; shell lima beans if fresh; set aside.
  2. Heat oil or butter in a large soup pot over medium heat. Add onion, celery, carrot, and garlic; sauté until softened and translucent (about 5 minutes).
  3. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
  4. Add crushed tomatoes, chicken or seafood broth, Old Bay seasoning, bay leaf, Worcestershire sauce, and diced potatoes. Bring to a gentle boil.
  5. Lower heat to a simmer, cover, and cook until potatoes and carrots are tender (about 25-30 minutes).
  6. Add lima beans and corn kernels; cook an additional 10 minutes until tender but still bright.
  7. Gently stir in the lump crabmeat, taking care not to break it up. Heat through for about 5 minutes. Adjust salt and pepper to taste. Remove bay leaf.
  8. Ladle soup into bowls and garnish with chopped parsley or chives if desired. Serve hot.