Description
Discover how to make a delicious Crab Soup with Vegetables that is hearty, flavorful, and perfect for any occasion. Learn the recipe now!
Ingredients
- 1 pound (454 g) (450 grams) fresh crab meat
- 4 cups (960 ml) (950 milliliters) beef broth
- 1 cup (240 ml) (240 milliliters) water
- 1 tablespoon (15 ml) (15 milliliters) olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup (240 ml) (150 grams) corn kernels
- 1 cup (240 ml) (150 grams) peas
- 2 medium potatoes, peeled and diced
- 1 teaspoon (5 ml) (5 grams) salt
- 1/2 teaspoon (3 ml) (2.5 grams) black pepper
- 1 teaspoon (5 ml) (5 grams) paprika
- 1/2 teaspoon (3 ml) (2.5 grams) dried thyme
- 1/2 teaspoon (3 ml) (2.5 grams) dried oregano
- 1 tablespoon (15 ml) (15 milliliters) lemon juice
- 2 tablespoons (30 ml) (8 grams) chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add diced carrots and celery to the pot, stirring well.
- Cook the vegetables for about 5 minutes until slightly softened.
- Pour in the chicken broth and water, stirring to combine.
- Add diced potatoes, corn, and peas to the pot.
- Season with salt, black pepper, paprika, thyme, and oregano.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and simmer for 20 minutes until vegetables are tender.
- Gently fold in the fresh crab meat and lemon juice.
- Simmer for an additional 5 minutes to heat through.
- Taste and adjust seasoning if necessary.
- Remove from heat and stir in chopped fresh parsley.
- Serve hot in bowls.
Notes
- Gently incorporate the fresh crab meat at the end to maintain its texture.
- Adjust the seasoning with salt, pepper, and lemon juice for a more flavorful dish.
- Consider using homemade beef broth for a richer taste. Garnish with chopped parsley before serving.
