Simple Crab Soup

Submitted by Joanne Carroccio

From “The Chesapeake Cookbook”

Ingredients

2 tbsp. of vegetable oil
1 medium carrot, diced
1/2 medium onion, diced
2 qt. of chicken broth
1 lb. of potatoes, peeled and cut in half cubes
1 lb. of ripe tomatoes, peeled, seeded, and diced or canned tomatoes, drained
2 tsp. of Chesapeake seafood seasoning
1 lb. of Maryland crabmeat, cartilage removed
2 tbsp. of chopped fresh parsley

Directions

1. Place oil in a soup pot and add carrots and onions

2. Cover the pot and cook the vegetables over low heat until softened

3. Add the broth, potatoes, tomatoes, and seafood seasoning

4. Simmer just until the potatoes are tender, about 10 minutes

5. Add the crabmeat and parsley and heat through

6. Serve hot

Serves 4-6

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