Minutes Prep time: 25
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
1 can (28 oz each) Hunt's® Whole Peeled Plum Tomatoes, undrained
1 tablespoon canola oil
3/4 cup chopped yellow onion
1-1/2 cups frozen hash brown potatoes, Southern style
1-1/2 cups Birds Eye® Classic Mixed Vegetables
4 teaspoons seafood seasoning blend (such as Old Bay®)
2 cups lower sodium beef broth
8 ounces refrigerated lump crabmeat
Hot sauce, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 147 mg | 15% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 49 mg | 16% |
| Total Fat | 3 g | 4% |
| Iron | 1 mg | 3% |
| Calories | 152 kcal | 8% |
| Sodium | 926 mg | 39% |
| Protein | 12 g | 24% |
| Saturated Fat | 1% | |
| Sugars | 6 g | 1% |
| Vitamin C | 15 mg | 26% |
Place undrained tomatoes in medium bowl; break into bite-size pieces. Heat oil in large saucepan over medium-high heat. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add potatoes, vegetables and seafood seasoning; stir to combine.
Stir in undrained tomatoes and broth; bring to a boil. Reduce heat to medium and cook 3 to 5 minutes or until potatoes are tender. Add crab; cook 3 minutes more or until crab is hot, stirring occasionally. Serve with hot sauce, if desired.
Serve Alexia® Artisan French Rolls, prepared according to package directions, with the soup.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Maryland Crab Soup
