Vegetable Crab Soup Recipe


This vegetable crab soup recipe is a hearty and flavorful dish that will warm and fortify the body! This is a great fall/winter meal and is also a Baltimore Maryland traditional soup.


  • 1 Tablespoon-Olive Oil

  • 3/4 Pound-Beef Shin-Bone In

  • 2 Cups-Onion-Chopped

  • 1/2 Cup-Celery-Chopped

  • 3 Cans-Diced Tomatoes-Undrained

  • 1-6 Ounce Can-Tomato Paste

  • 7 Cups-Water

  • 1-Small Ham Hock

  • 2-Beef Bouillon Cubes

  • 1-Bay Leaf

  • 1-Tablespoon-Chesapeake Bay Seasoning

  • 1/4 Cup-Fresh Parsley Leaves

  • 4 Cups-Cabbage-Chopped

  • 1 Pound-Potatoes-Diced

  • 2-12 Ounce Packages-Frozen Mixed Vegetable

  • 4-Live Blue Crab and 2-Pounds of Crab Meat OR 3-Pounds if Crab Meat-No shells or Cartilage


Heat the oil in large dutch oven or larger pot over medium-high.

Cut the beef off the shin into bite-sized pieces and add pieces and shin to oil, brown on all sides.

Stir in the onion, add celery and stir till soft for about 4-5 minutes.

Add the water, crabs, tomatoes and paste and stir to combine them together. Add the bouillon, ham hock, bay leaves, parsley and seasoning, blend well.

Bring to boil, reduce heat to simmer for 1 hour.

Remove the blue crab (if using), bay leaves and ham hocks and let cool.

Pick the meat out of the hocks and remove meat from crab, set aside.

Add the cabbage, vegetables and potatoes to pot and cook for 1 hour.

Add the ham and crab meat to the pot and heat for about 15 minutes longer and serve.

This vegetable and crab soup recipe will serve 10-12 hungry people.

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