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Maryland Crab Soup with Loaded Veggies

 

Maryland Crab Soup with Loaded Veggies recipe
28

Yield

8

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

Ingredients

30 ounces beef stock
6 cups water
¼ cup onions
or leeks, chopped
2 ½ tablespoons old bay seasoning
*
16 ounces tomatoes
chop
¼ pound green beans
2 celery stalks
sliced
8 ounces corn
4 carrots
sliced
5 cups potatoes
sliced
16 ounces crab meat

Directions

Sauté onion and celery and combine with broth, water and Old Bay seasoning.

Add vegetables and simmer 1½ hrs.

Add crab meat and simmer 1½ hrs more.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 494g (17.4 oz)
Amount per Serving
Calories 1327% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 374mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 23g
Vitamin A 114% Vitamin C 27%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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