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Millennium Crab Soup
by Sally Strackbein
1 large onion, chopped (or equivalent dried)
2 T olive oil
2 cans crab claw meat
1 can mixed vegetables
1 can potatoes cut in fourths (use fresh potatoes if available)
1 can diced tomatoes
1 can of any white beans
1 beef bouillon cube or 1 can of beef broth
dash celery seed
1 T Old Bay Seasoning (if not available, use 1 tsp. cayenne pepper)
1 bean can of water (use less if beef broth was used)
Sauté onion in oil. Add vegetables (drain veggies unless water is scarce) and water. Heat until bubbling. Add crab and seasonings. Old Bay is required for a true Chesapeake Bay taste, but
pepper will do in dire necessity. Serve with crackers or flat bread.
You can add pasta to stretch the soup.
Note: use low sodium vegetables, if you can.
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