← Nouns Cooking · American

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, diced
• 2 celery sticks, diced
• 2 Carrot, diced
• 2 cloves Garlic, minced
• 1 l Beef stock
• 500 ml chicken stock
• 800 g tinned diced tomatoes
• 2 tbsp Old Bay or other seafood seasoning
• 1 tbsp Worcestershire sauce
• 1 Bay leaves
• 450 g Potato, peeled and diced
• 150 g Cabbage, shredded
• 150 g frozen sweetcorn kernels
• 150 g Lima (butter) beans, frozen
• 100 g Green beans, cut into 2 cm pieces
• 100 g frozen peas
• 450 g cooked crab meat (lump or claw), picked over for shell

Method

1. Heat the oil in a large pot over medium heat and cook the onion, celery and carrot for 6–8 min, until softened. Add the garlic for 1 minute.
2. Pour in both stocks and the tomatoes, then stir in the Old Bay, Worcestershire sauce and bay leaf. Bring to the boil.
3. Add the potatoes, cabbage, corn, lima beans and green beans. Simmer for 20–25 min, until the potatoes are tender.
4. Stir in the peas and the crab meat and simmer gently for 5 min, just to heat the crab without breaking it up too much.
5. Taste and add more Old Bay or salt if needed. Remove the bay leaf and serve with crackers and extra Old Bay at the table.

Tips

• Crab is a shellfish allergen; Worcestershire sauce also contains anchovies.
• The soup tastes even better the next day once the spices have settled in.

Sources

Written in our own words after cross-checking these recipes:

Taste of Home Chisel & Fork Savoring The Good