Maryland Crab Soup
25Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
1 can (28 oz each) Hunt's® Whole Peeled Plum Tomatoes, undrained
1 tablespoon Pure Wesson® Canola Oil
3/4 cup chopped yellow onion
1-1/2 cups frozen hash brown potatoes, Southern style
1-1/2 cups frozen mixed vegetables
4 teaspoons seafood seasoning blend (such as Old Bay®)
2 cups lower sodium beef broth
8 ounces refrigerated lump crabmeat
Hot sauce, optional
|% Daily Value|
|Total Fat||3 g||4%|
|Dietary Fiber||5 g||20%|
|Vitamin C||15 mg||26%|
|Vitamin A||2216 iu||44%|
Place undrained tomatoes in medium bowl; break into bite-size pieces. Heat oil in large saucepan over medium-high heat. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add potatoes, vegetables and seafood seasoning; stir to combine.
Stir in undrained tomatoes and broth; bring to a boil. Reduce heat to medium and cook 3 to 5 minutes or until potatoes are tender. Add crab; cook 3 minutes more or until crab is hot, stirring occasionally. Serve with hot sauce, if desired.
Serve Alexia® Artisan French Rolls, prepared according to package directions, with the soup.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.