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Maryland Crab Soup


1 onion, chopped

2 cloves garlic, minced

1 green pepper, chopped

3 stalks celery, chopped

6 cups bouillon

1 29-ounce can tomato sauce

1 teaspoon oregano

pinch of cayenne (to taste)

2 potatoes, diced

2 carrots, sliced

1 cup fresh or frozen kernels of corn

˝ pound crab meat

6 tablespoons Benefiber®*

˝ cup Italian parsley, chopped

Freshly ground black pepper


Cook the onions, garlic, green pepper and celery in ˝ cup of the bouillon to soften, 5-10 minutes. Add the remaining bouillon, tomato sauce, seasonings, potatoes and carrots; bring to a boil, reduce the heat and simmer 20 minutes, or until the vegetables are tender.

Stir in the corn, crabmeat, Benefiber and parsley and simmer 5 minutes. Serve with ground pepper to taste.

Yield: 6-8 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.