Old Bay Maryland Crab Soup

Old Bay Maryland Crab Soup

Servings 10

1 (28-ounce) can whole tomatoes cut into small pieces (or diced tomatoes)
3 cups water
2 cups beef broth
2 cups shredded beef (from either a roast or beef cubes) cook previously whole, it makes it easier to shred
1 cup frozen lima beans
1 cup sliced carrot
1 cup frozen yellow sweet corn
2 tablespoons chopped onions
1 tablespoon Old Bay
1 or more pound crab meat

1. Place all ingredients except crab and beef in 4-quart saucepan.
2. Heat to boil, cover and boil 5 minutes.
3. Reduce heat to low, add crab and beef, cover and simmer 10 minutes.

Chunky Potato Soup

Chunky Potato Soup

Servings 12

3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

1. Peel potatoes and cut into 1-inch cubes.
2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
5. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator.

Barley Soup

Barley Soup

Servings 8

1 tablespoon vegetable oil
1/2 pound beef chuck roast cubed
1 pound soup bone
1 1/2 quarts cold water
1 1/2 tablespoons parsley chopped
1 teaspoon sea salt (optional)
1/2 teaspoon paprika
1/2 cup pearled barley
1/2 cup celery chopped
1/2 cup carrot diced
1/4 cup onion chopped
1/2 cup mushrooms chopped
1 cup tomato strained

Brown meat and soup bone in oil in 6-quart saucepan. Add water and bring to a boil. Add parsley, salt, paprika, and pepper. Reduce heat, add barley, celery, carrots, onions, and mushrooms. Simmer over low heat for 1 1/2 hours. Add tomatoes and simmer 15 minutes longer. Remove soup bone before serving.

Clam Chowder

It's chilly out today... so here's something to warm you up!

Clam Chowder

Yield: 4 Servings

Ingredients:

1 lb Clams, in shells 1 cup Fish stock 3 tbsp Butter 1 each Onion, chopped 1/3 cup Salt pork, diced 2 tbsp All-purpose flour 2 each Potato, diced 3 cups Milk 1 each Bay Leaf Salt & black pepper

Preparation:

1. Put the clams into a large saucepan, add the fish stock, and bring to a boil. Lower the heat, cover, and cook over medium heat for 5-8 minutes, until the clam shells open. 2. Discard any clams that have not opened. Set aside a few clams in their shells for garnish and keep warm. Remove the remaining clams from their shells. Discard the shells and strain the cooking juice. 3. Melt the butter in a large pan, add the onion, and cook gently, stirring, for a few minutes until soft but not browned. Add the salt pork, and cook, stirring, for 1-2 minutes. 4. Add the potatoes, milk, strained clam juice, and bay leaf to the pan. Bring to a boil, then lower the heat and simmer for 15 minutes. Add the shelled clams, and reheat gently for about 5 minutes. Remove the bay leaf and discard. 5. Add salt and pepper to taste. Serve immediately, garnished with the reserved clams in their shells.

Recipe By Classic Home Cooking Category Soups