Maryland Yin Yang Crab Soup

By Realtychick

Ingredients

• 8 tbsp. unsalted butter
• 2 ribs celery, diced
• 2 small carrots, diced
• 1 yellow onion, diced
• 2 ⁄3 cup flour
• 1 tbsp. Old Bay
• 4 cups homemade crab stock or seafood stock
• 1 (28-oz.) can whole peeled tomatoes, crushed by hand
• 1 Idaho potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces
• 1 1⁄2 cups half and half
• 1 ⁄2 cup frozen corn
• 1 ⁄2 cup frozen peas
• 1 ⁄2 cup green beans, trimmed and cut into 1-inch pieces
• 1 lb. jumbo lump crab meat
• Kosher salt and freshly ground pepper

Preparation

Step 1

Melt butter in a 6-qt. saucepan over medium-high. Add the celery, carrots, and onion and cook, stirring, until soft, about 5 minutes. Add flour and Old Bay and cook 2 minutes more. Add the stock and tomatoes and cook 2 minutes. Add the potato and bring to a simmer. Cook, stirring occasionally, 20 minutes. Add the half and half, corn, peas, and green beans and cook 5 minutes. Stir in the crab, salt, and pepper, and cook until heated through, 4 to 5 minutes.