Spicy Lump Crab Soup

Carol White


Fall has come.... so bring on the hearty soups. Spicy Lump Crab Soup is one of my favorites. Quick and easy full of veggies and flavor. The foundation of this soup is great with any left over meat. Enjoy!

pinch tips: How to Shuck, Cook, and Cut Corn





15 Min


20 Min


Stove Top


2 Tbsp
olive oil, extra virgin
4 clove
garlic minced
1/2 c
onions diced
3 c
chicken broth, low sodium
1 can(s)
14.5 dice tomatoes, no salt
1 medium
baking potato, diced
1 c
fresh or frozen corn
1/2 c
diced red bell peppers
1/2 c
dice green bell peppers
1/4 c
fresh red chili peppers, diced
1 Tbsp
old bay seasoning
16 oz
blue star - lump crab meat

Directions Step-By-Step

In large soup pot over medium heat, add olive oil, garlic and onions and saute for about 2 minutes or until translucent. Then add chicken broth, tomatoes and potatoes and let simmer for about 5 - 7 minutes.
Add corn, red, green and chili peppers and let simmer for about 2 - 3 minutes. Then add Old Bay seasoning and season to taste with salt and pepper if desired.
Add in crab meat, be careful not to break up the lumps. Let simmer for about 5 minutes.
Ladle soup in bowls garnish with fresh chopped chives and serve with crackers or your favorite whole grain french bread.

About this Recipe

Course/Dish: Vegetables, Fish Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy
Hashtag: #crabmeat