Soul Food In Stilettos: Vegetable Crab Soup Recipe

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So, last night we were braving Hurricane Sandy and my mother-in-law, Charlotte Hall, decided to whip up some homemade Vegetable Crab Soup!! I never thought it was this easy to put together...You know I had to be in the kitchen to record the process from start to finish!  Take a look at the video, and send in your picture if you make it.

Ingredients:

• 1 Bag of celery

• 2 Large Yellow Onions
• 1  Dozen Potatoes
• 2- 20 ounce cans of tomato sauce
• 8 Ounces of Tomato Paste (the more tomato paste the more of a tomato taste you will have)
• 1 bag of No Yolk Noodles
• 4 Cans Chicken Broth

• Seasonings: 4 Bay Leaves, Parsley, OBay Seasoning, Salt, Pepper, Teaspoon of Red Pepper

• 5 Pounds of Crab Meat

Directions:

• Chop your celery, onions, and potatoes

 Let’s create the soup base!

1. Use about four cans of Chicken Broth and add equal amounts of water into a pot.
2. Add your seasonings to the base
3. Add your raw vegetables: Celery, Onion, Potatoes
4. Put your pot on High heat and cover and bring it to a boil.
5. Once your base begins to boil add your Tomato Sauce and Tomato Paste, stir
6. Add your bag of frozen vegetables, Cover and Bring to a boil
7. Once your soup has come to a boil, add in your crabmeat and noodles.
8. Cook until noodles are tender. (This bag of noodles required a cook time of 10 minutes, we cooked it for 7 minutes because the noodles will continue to cook in the hot soup, however, use your own discretion and taste)
9. Let sit for about 15 minutes before serving.  Allowing the soup to sit over night will allow the flavor to pop.