Maryland Crab-less Soup
A vegan take on the classic crab soup.
Ingredients
- 1 onion, chopped
- 2 stalks celery, diced
- 2 carrots, cubed
- 1 cup fresh or frozen lima beans
- 1 large Russet potato, diced diced
- 1 cup sliced cabbage
- 1 cup diced fresh or frozen diced green beans
- 1 cup fresh or frozen corn kernels
- 1 cup fresh or frozen peas
- 8 oz jarred hearts of palm, sliced into 1/4 inch half moons
- 28 ounces canned diced tomatoes
- 3 tablespoons Old Bay
- 4 cups vegetable stock or a little more, up to you
Instructions
- Saute the onion, celery, and carrots until softened. Add the remaining ingredients.
- Bring to a boil then reduce to a simmer for about 20 minutes or until the potatoes are tender.
- Stir and serve immediately.
Notes
- I know there are some concerns about hearts of palm but there are sustainable brands out there and they should be labeled as such.
- I also have made this with chicken stock. I do think it is a little richer with chicken stock but of course, that would make it not vegan or vegetarian.