Best Bean Soup Maryland Style Recipes

MARYLAND CRAB SOUP

Maryland Crab Soup image

The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.

Provided by Cindy Chaney

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Yield 10

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed
1 gallon water

Steps:

Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g

WAYNE'S AWARD-WINNING MARYLAND CRAB SOUP

I've often spoken of all the interesting and wonderful people who cross my path. Well, Wayne Brokke is one of those people. Wayne had seen me on QVC several times, and when the opportunity arose for a trip to Savannah, he made a special point of coming in to meet me. We had a great time getting to know each other. Wayne is the owner of Wayne's Bar-B-Que in Baltimore, where he also does cooking segments for a local television station. When I mentioned to Wayne that I was writing another cookbook, he graciously offered to share a few of his recipes. They are Wayne's Cranberry Sauce, and the following recipe, which is a five-time winner of the Maryland Old Bay Soupstakes Critics and People's Choice Award. Thanks, Wayne, and continued good luck to you!

Yield yields about 8 quarts

Number Of Ingredients 21

Ingredients

4 quarts water
2 tablespoons chicken bouillon granules
2 tablespoons beef bouillon granules
6 soup crabs, or three small live crabs, cleaned and rinsed
3 cups canned crushed tomatoes
1/4 cup Worcestershire sauce
2 tablespoons Old Bay Seasoning, or more to taste
2 tablespoons sugar
1 teaspoon Tabasco sauce
2 bay leaves
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups corn kernels, fresh or frozen
1 1/2 cups green beans, fresh or frozen
1 1/2 cups lima beans, fresh or frozen
1 cup chopped cabbage
1 medium onion, chopped
2 cups cubed red potatoes, skins on
1 pound lump crabmeat, picked free of any broken shells
1 pound claw crabmeat, picked free of any broken shells
Salt and pepper

Steps:

Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules and stir until dissolved. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Skim any excess froth created by the crab parts. Add the tomatoes, Worcestershire sauce, Old Bay Seasoning, sugar, Tabasco, and bay leaves, and stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper to taste.

CHEF STUART'S MARYLAND CRAB SOUP

Chef Stuart's Maryland Crab Soup image

Provided by Stuart O'Keeffe

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup chopped onion
3 cloves garlic, minced
2 stalks celery, chopped
2 tablespoons olive oil
1 tablespoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon lemon pepper seasoning
1 tablespoon Worcestershire sauce
1 1/2 quarts chicken broth
2 cups water
2 cups baby potatoes, cut into cubes
1/2 cup green beans
1 cup corn
One 28-ounce can San Marzano diced tomatoes with juices
1 bay leaf
1 pound crab meat

Steps:

In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes. Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce. Stir until all the vegetables are coated with seasoning and spices. Add all the other ingredients except for the crab. Simmer over low heat until potatoes are soft, 45 minutes to 1 hour.
While the soup is cooking, pick through the crab meat just to ensure that all shells are removed. Stir in crab the last 10 minutes of cooking.