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Soup

There is nothing more comfortable than soup. And, these recipes are delicious and to-die-for. I hope you enjoy this array of warming soup recipes.

Ham & Vegetable Soup

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Ham & Vegetable Soup is a stick to your ribs soup. Using a leftover ham bone and all the vegetables, this soup is perfect for a cold winter’s day!

 

I can honestly say that before this soup, I had never had ham in a soup. I have never been a huge ham eater but had a real craving for it at Christmas time. Growing up, my family did not make the traditional Christmas Ham. My parents always made my brothers and my favorite foods for Christmas Eve dinner. My choice was always a creamy, buttery Fettuccini Alfredo. This is a tradition I would like to start with my boys!

 

When hosting Christmas dinner, I decided to go the traditional route and make the classic Christmas Ham. Now this blog post is not about the Christmas Ham, it is about soup. A little teaser, I will be sharing the ham recipe closer to Easter. It was THAT good.

 

Anyway, in all the chaos of the Christmas kitchen, my mom saved the ham bone. I never would have thought to save it and if she asked me, I would have told her to toss it. But she didn’t ask me and I found it in my refrigerator the next morning. I threw the ham bone in the freezer and didn’t think anything of it until it snowed a foot, and I realized it was the perfect time for a big, ol’ pot of soup!

 

Let’s Cook! Ham & Vegetable Soup

My original plan for this soup was to add pasta and maybe some cheese. I was going to make it a nice, carby soup version of my Ham & Cheese Sammies. Once I got cooking, I realized I wanted to keep the soup healthy (new year, new me) and it was so full of vegetables, there was no room for pasta!

Start by heating a large soup pot to medium heat. Add EVOO. Once EVOO is hot, add the onion, celery, and carrots. Sauté the vegetables until they are soft and the onion is translucent about 5 minutes. Add in minced garlic and stir until garlic is fragrant.

Season vegetables with dried oregano, dried sage and pepper. Stir to combine.

Add the ham bone, chicken broth, water and bay leaf to the soup pot. Turn heat up to high to bring to a boil.

Once boiling, turn heat down to low and place lid on top. Allow soup to simmer on the stove for an hour. If the ham bone is not completely covered by liquid, turn the ham bone to moisten all sides.

After an hour, remove the ham bone from the soup pot.

While the soup is simmering, add frozen peas.

Slice remaining ham off of ham bone and return to soup pot. Stir to combine.

That is it! This soup recipe is basic but provides so much flavor.

 

Ham Bone Alternatives

I will always save my ham bone after making this soup! I loved using every last bit of the ham.

If you don’t have a ham bone on hand, you can purchase ham hocks from your local butcher shop or grocery store. While they have less meat on them, they will still provide great flavor.

You could also use leftover turkey legs. This will give the soup an entirely different flavor. If using turkey, I suggest adding salt to the soup and seasonings based on your flavor preferences.

 

Looking for a different soup recipe?!

Try one of these!

 

Carrot Sweet Potato Soup

Carrot Sweet Potato Soup

Maryland Crab Soup

Maryland Crab Soup

 

Creamy Tomato Tortellini Soup 

 

If you try this soup, please leave a comment or tag @delmarvaliciousdishes! I love hearing feedback!

 

 

Ham Bone Soup
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Ham and Vegetable Soup

Ham and Vegetable Soup is a stick to your ribs soup. Using a leftover ham bone and all the vegetables, this soup is perfect for a cold winter's day!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 87kcal
Author: Lynne Kenton

Ingredients

  • 1 tbsp EVOO
  • 2 Celery Stalks Chopped
  • 2 Carrots Chopped
  • 1 White Onion Chopped
  • 2 Garlic Cloves Minced
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Sage
  • 1/2 tsp Black Pepepr
  • 1 Bay Leaf
  • 4 cup Chicken Broth
  • 4 cup Water
  • Ham Bone
  • 2 cup Frozen Peas

Instructions

  • To a large soup pot over medium heat, add the EVOO.
  • Add onion, celery and carrots. Cook until vegetables are soft about 5 minutes.
  • Add the garlic and stir constantly until garlic is fragrant (about 30 seconds to 1 minute).
  • Season vegetables with oregano, sage and pepper. Stir to mix seasoning.
  • Add the ham bone, chicken broth, water and bay leaf to the soup pot. Turn heat up to high and bring to a boil.
  • Once boiling, turn the heat down to a simmer and place the lid on the pot.
  • Allow soup to simmer on the stove for an hour. If ham bone is not completely covered by broth, routinely turn the ham bone to allow all sides to soak in broth.
  • After an hour, remove the ham bone from the soup pot. Add frozen peas to soup.
  • Slice remaining ham off of bone. Add ham slices to soup and discard bone.
  • Enjoy!

Nutrition

Serving: 6g | Calories: 87kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 608mg | Potassium: 248mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3.781IU | Vitamin C: 22mg | Calcium: 39mg | Iron: 1mg

Award Winning Venison Chili (Easy Crockpot Recipe)

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Try this Award-Winning Venison Chili Recipe! This easy crockpot recipe is full of vegetables and flavor. This lean chili is rich in spices, with a touch of sweetness, and perfect for serving a large crowd!

Three bowls of venison chili topped with shredded cheese, sliced jalapeños, and a dollop of sour cream sit on a wooden board. A spoon is in one bowl, and chopped green onions garnish the dishes, adding vibrant color to the hearty meal.

Every winter, my freezer is full of ground deer meat thanks to my avid hunter husband. I have been using this ground meat to create healthy and flavorful recipes that most people don’t believe is made with deer meat! 

Need another recipe to use ground venison? Try this Venison Lasagna Recipe (using Cottage Cheese). This lasagna is the creamiest you will have and will feed a crowd! Or, try these Oven Baked Venison Meatballs. I love making a double batch of these meatballs to freeze for an easy dinner. If you need a chili recipe that doesn’t use deer meat, try this Smoky White Chicken Chili with Bacon and Beans. I cannot think of a more delicious meal to enjoy on a cold winter day! 

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Why You’ll Love This Recipe

  • Versatile. If you don’t have deer meat, no problem! Substitute ground turkey, chicken, beef or lamb in this recipe! 
  • Healthy! This chili is full of vegetables like peppers and mushrooms. The veggies add a heartiness to the dish and are easily disguised for picky eaters. 
  • Makes a large batch. This recipe is perfect to make for a large crowd for football parties or a Sunday night dinner. Feeding a bigger crowd? Double the recipe! 

Easy Venison Chili Recipe Ingredients 

Find these simple ingredients at your local grocery store: 

Top view of Venison Chili ingredients on a white surface. Bowls hold diced and crushed tomatoes, vegetarian baked beans, red onion, tomato paste, mushrooms, jalapeño, bell pepper, black beans, ground venison expertly seasoned with spices and fresh garlic cloves.
  • Ground venison is the base for this recipe. This lean meat is low in fat and the earthy flavor of the meat pairs well with the chili seasoning. 
  • Red onion, red bell pepper, jalapeno, garlic, and mushrooms are cooked with the ground meat to add flavor and a heartiness to the chili.
  • The vegetables and ground meat are cooked in extra virgin olive oil until the vegetables are soft and the meat is cooked. 
  • Black beans and baked beans are added for extra protein and flavor. 
  • Crushed tomatoes, tomato paste and diced tomatoes create the tomato sauce that the chili simmers in. 
  • The chili is seasoned with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt and cayenne pepper.
  • Brown sugar is added to give a sweet twist. 

The exact measurements can be found below in the recipe card. 

Variations and Substitutions

  • Use ground beef, turkey or chicken in place of the ground venison. 
  • Substitute the seasonings with a packet of your favorite store-bought seasoning.
  • Use a green bell pepper in place of the red pepper. 
  • Substitute a sweet onion for the red onion. 
  • Use pinto beans or dark red kidney beans in place of the black beans or eliminate the beans all together. 
  • Add chopped sweet potatoes or canned corn for a sweeter chili. 
  • For an extra kick of flavor, add some ground sausage! 

Step-by-Step Instructions

A skillet filled with cooked ground venison, mixed with diced red bell peppers, onions, and bits of green herbs evokes the heartiness of homemade venison chili. The ingredients are lightly browned and evenly distributed across the pan for a robust flavor experience.

Step 1: Heat a large pot or skillet over medium high heat. Add the extra virgin olive oil. Once hot, add the onion, bell pepper, jalapeno, mushrooms and ground venison. Stir often breaking the meat apart about 5-7 minutes. Add the garlic and stir for 30 seconds. 

A slow cooker filled with cooked ground venison chili mixed with diced red bell peppers and herbs. The ingredients are evenly distributed, showcasing a colorful and savory dish.

Step 2: Transfer the meat and vegetables to the crock pot. 

A slow cooker filled with ingredients for venison chili, including diced tomatoes, vegetarian baked beans, black beans, tomato sauce, and powdered spices, all set on a white surface.

Step 3: Add the remaining ingredients to the crock pot and stir until combined. 

A black slow cooker filled with homemade venison chili, containing beans, ground meat, and diced tomatoes in a thick sauce. The chili appears rich and hearty, showcasing a mix of textures and a deep, inviting color.

Step 4: Cook chili on low for 6 hours or on high for 3-4 hours. Stir before serving. Serve topped with your favorite chili toppings!

Equipment

  • Large pot or a large frying pan
  • Slow cooker. Alternatively, you could cook the chili on the stove in a Dutch oven. Here is the Dutch oven I use. 
  • Cutting board and sharp knife. 

Venison Chili Toppings

Here are some of my families favorite chili toppings: 

  • Green onions
  • Crushed corn chips
  • A dollop of sour cream
  • Shredded cheddar cheese
  • Sliced jalapeno  
  • Avocado slices 
  • Corn bread

Storage

Store this slow cooker venison chili in an airtight container in the refrigerator for 3-4 days. This chili gets better the next day! To freeze this chili, let the chili cool completely. Place cooled chili into freezer bags and freeze flat. When ready to enjoy, dethaw in the refrigerator. Reheat in the microwave or on the stove top then enjoy with your families favorite toppings! 

Top tip

Add the mushrooms to a food processor before sautéing them. This will help the mushrooms to incorporate more with the ground venison. Even the pickiest eaters will not know that there are mushrooms in the chili! 

FAQ

Will this chili taste gamey?

This venison chili does not taste gamey at all! In fact, most people don’t believe that this is a venison chili. The chili does not taste gamey because it is cooked with bell peppers, onions, lots of spices and a thick, red sauce. 

Do I need to brown the meat before adding it to the crockpot?

Yes, the venison should be browned before adding it to the crockpot. If you do not brown the meat, the texture of the meat will not be firm and the meat will not mix in as well with the rest of the ingredients. The chili could also have a greasier texture because the fats from the meat will cook directly with the other ingredients. 

What is the secret ingredient in this chili recipe?

Every chili recipe has a secret ingredient and this recipe is no different! My not-so-secret ingredient in this recipe is the Bush’s Vegetarian Baked Beans! These baked beans give the chili a tangy and sweet flavor. 

Can chili become overcooked in the crockpot?

Yes, you can overcook chili in the crockpot. Make sure that the chili does not reach a boiling point while in the crockpot. If the chili begins to boil, the chili will lose flavor and it can cause the meat to become tough. Cooking chili for too long can also result in the chili burning and giving the chili a burnt taste. 

Is this chili spicy?

This chili packs has a little spice thanks to the cayenne pepper, chili powder and jalapeno. However, I would say that it is a level 3 out of 10 in terms of spiciness. I have served this chili to many people and no one has complained about the spice. 

Looking for recipe similar to this chili? Try one of these delicious options:

Pairing

Serve one of these tasty side dishes alongside the chili for a complete meal:

Venison Chili
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Award Winning Venison Chili (Easy Crockpot Recipe)

Try this Award-Winning Venison Chili Recipe! This easy crockpot recipe is full of vegetables and flavor. This lean chili is rich in spices, with a touch of sweetness, and perfect for serving a large crowd.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 362kcal
Author: Lynne Kenton

Equipment

  • Crockpot
  • Large pot or large frying pan
  • Cutting Board
  • Sharp Knife

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 Red Onion chopped
  • 1 Red Bell Pepper chopped
  • 1 Jalapeno seeds removed and chopped
  • 1 pound Ground Venison
  • 3 Garlic Cloves minced
  • 8 ounces Mushrooms chopped
  • 28 ounces Crushed Tomatoes
  • 28 ounces Vegetarian Baked Beans do not drain
  • 28 ounces Diced Tomatoes
  • 6 ounces Tomato Paste
  • 3 tablespoons Chili Powder
  • 1.5 teaspoons Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/8 teaspoon Cayenne Pepper
  • 2 tablespoons Brown Sugar

Instructions

  • In a large sauté pan or soup pot at medium, sauté onion, pepper, jalapeno, mushrooms and venison until vegetables are soft and meat is brown.
  • Add the garlic and stir for about 30 seconds until fragrant.
  • Transfer the mixture to crock pot.
  • Add crushed tomatoes, diced tomatoes, tomato paste and vegetarian baked beans. Stir to mix together.
  • Add the spices: chili powder, cumin, paprika, onion powder, garlic powder, salt, cayenne pepper and brown sugar. Stir to mix together.
  • Cook on low 6-8 hours or high 4-6 hours.
  • Serve with cornbread, shredded cheese, sour cream or tortilla chips!

Nutrition

Serving: 8g | Calories: 362kcal | Carbohydrates: 58g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 1.678mg | Potassium: 2.077mg | Fiber: 12g | Sugar: 31g | Vitamin A: 3.636IU | Vitamin C: 60mg | Calcium: 143mg | Iron: 9mg

Carrot Sweet Potato Soup

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Carrot Sweet Potato Soup is a vegan soup full of vegetables and spiced with ginger. This is a hearty soup without added calories!

I have recently come into some carrots. Not diamond karats, rather, one of my favorite vegetables. My dads garden exploded with carrots and he has been sharing them with me. Carrots are one of my favorite vegetables to eat raw but they are still too hard for my little guy to eat. So instead of steamed carrots every night, I have been making this hearty Carrot Sweet Potato Soup!

Benefits of Carrot Sweet Potato Soup

Both carrots and sweet potatoes are high vitamin A. This vitamin is good for your eyes! Carrots are low in calories. The sweet potatoes are high in fiber and provide some heartiness to the soup.

The soup is spiced with turmeric and ginger. Both are good for the digestive system and have immune boosting properties.

How to make Carrot Sweet Potato Soup

Carrot Sweet Potato Soup is easy to make! It takes less than 30 minutes to make a big ol’ pot of soup!

Start by gathering your ingredients and doing a little chopping! You will need a olive oil, white onion, ginger, garlic, carrots, sweet potatoes, turmeric, salt, pepper, vegetable broth and coconut milk.

Start by heating a large soup pot to medium heat and add olive oil. Once olive oil shimmers, add onion. Sauté onion for about 5 minutes until the onion is translucent. Add in garlic and ginger and stir continuously for about 30 seconds. To the pot, add sweet potatoes, carrots, turmeric, salt and pepper. Stir to combine. Add vegetable broth and turn heat to high. Bring to a boil. Once pot is boiling, turn heat down to a simmer and cover with a lid.

Allow soup to simmer for about 20 minutes. Check to make sure that the carrots and sweet potatoes are soft.  If the vegetables are still hard, allow soup to simmer for a few minutes.

Once vegetables are soft, remove from heat and allow the soup to cool for a few minutes. Using an immersion blender (here is the one I use), blend vegetables until smooth. Alternatively, if you do not have immersion blender, you can transfer the soup to a blender in batches and blend until smooth. Be careful when using the immersion blender or regular blender with hot soup! This can be a hot mess (literally)!

Once blended, stir in coconut milk. Serve soup hot!

Carrot Sweet Potato Soup

What can I serve with Carrot Sweet Potato Soup?

This soup makes a great light lunch, appetizer or dinner! A grilled cheese sandwich goes great with this soup. If you want to make this soup a little meatier, you could add in cooked lentils. I suggest adding the lentils after blending the soup together. Blending the lentils with the soup can cause the soup to change color based on the lentil color. You don’t want a brown soup!

Looking for a heartier soup?

Creamy Tomato Tortellini Soup 

Maryland Crab Soup

Maryland Crab Soup

If you make this soup, please leave a comment or share on @delmarvaliciousdishes!

Carrot Sweet Potato Soup
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Carrot Sweet Potato Soup

Carrot Sweet Potato Soup is a vegan soup full of vegetables and spiced with ginger. This is a hearty soup without added calories!
Prep Time10 minutes
Cook Time20 minutes
Total Time29 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 463kcal
Author: Lynne Kenton

Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 1 White Onion - Chopped
  • 1/2 Inch Knob of Ginger- Minced
  • 2 Sweet Potatoes- Chopped
  • 10 Medium Sized Carrots- Chopped
  • 6 cup Vegetable Broth
  • 1/2 tsp Tumeric
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 15 oz Coconut Milk
  • 2 Garlic Cloves- Minced

Instructions

  • Heat olive oil in a large soup pot over medium heat.
  • Add in onions and cook until soft about 5 minutes.
  • Add garlic and ginger. Stir constantly until garlic is fragrant about 30 seconds.
  • Add chopped sweet potatoes and carrots. Season with turmeric, salt and pepper. Stir to mix.
  • Add vegetable broth. Turn heat up to high and bring to a boil.
  • Once boiling, turn heat down to a simmer and cover. Let simmer for 20-30 minutes until vegetables are soft.
  • Turn heat off and allow soup to cool for about 10 minutes. Using an immersion blender, blend soup until smooth.
  • Stir coconut milk into soup. Serve warm.

Nutrition

Serving: 4g | Calories: 463kcal | Carbohydrates: 48g | Protein: 6g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 2.465mg | Potassium: 1.159mg | Fiber: 8g | Sugar: 16g | Vitamin A: 42.259IU | Vitamin C: 15mg | Calcium: 114mg | Iron: 5mg

Traditional Maryland Crab Soup (Phillips Copycat Recipe)

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This Traditional Maryland Crab Soup is a copycat recipe from the iconic Phillips Seafood Restaurant! This tomato-based soup is packed with vegetables and spiced with Old Bay for an easy recipe that all seafood lovers will enjoy! 

Maryland Crab Soup

Growing up in Maryland and now living in Delaware, fresh crabs are reminiscent of summer. My family loves crabbing on the eastern shore and steaming the crabs ourselves. Anytime that we have leftover crab meat, I make this Maryland Crab Soup. This recipe was inspired by the Maryland Vegetable Crab Soup from Phillips Seafood in Baltimore, Maryland. 

Love Old Bay seasoning as much as I do? Try these Crispy Honey Old Bay Wings. These wings are oven-baked with a sweet and salty twist that is perfect for game day! Or, try this Honey Butter Old Bay Salmon. This sheet-pan dinner comes together quickly for an easy weeknight dinner. Or, serve this Sweet and Salty Old Bay Chex Mix for a snack that is so addicting, you should double the recipe! 

Why You’ll Love This Recipe

  • Packed with flavor! This crab soup has sweet flavors from the tender blue crab meat, savory tomato, and zesty Old Bay spice. 
  • Full of tradition. This traditional crab soup is a Maryland comfort food staple. It is satisfying and hearty. This recipe has been in my family for years and has been tweaked to perfection. 
  • Enjoy all year long! Fresh or frozen crab meat can be used in this recipe. This soup also freezes well, so you can enjoy crab soup even in the colder months. 
  • Quick and easy! This soup can be made with a total time of 40 minutes! 

Ingredients

While the ingredient list may look lengthy, most of the ingredients are pantry staples or can be substituted. 

Top-down view of labeled bowls with fresh corn, celery, tomatoes, potatoes, crab meat, and other essentials for Maryland Crab Soup—including soup vegetables, seasonings, broth, onion, tomato paste, pizza sauce, bouillon cube, butter, and garlic.
  • White onion, garlic cloves, and celery are sautéed until soft in butter. 
  • Chicken broth, a chicken bouillon cube dissolved in water, tomato paste, and pizza sauce make the liquid base of the soup. 
  • Frozen soup vegetables, chopped tomatoes, fresh corn, and chopped potatoes give the soup heartiness and flavor. 
  • Old Bay Seasoning and fresh crab meat give the soup an authentic and unique seafood flavor. 

Substitutions

  • In place of butter, sauté onion and celery in olive oil. 
  • Shallots can be used in place of the white onion and/or garlic. 
  • Garlic powder can be used in place of the garlic cloves. 
  • Vegetable broth can be used in place of the chicken broth.
  • In place of frozen soup vegetables, use fresh vegetables that you have on hand. Lima beans, extra corn kernels, or chopped fresh green beans would taste delicious. 
  • Chopped tomatoes and fresh corn can be substituted with canned vegetables. 
  • J.O. Crab Seasoning can be used in place of Old Bay seasoning. However, this seasoning is saltier than Old Bay so use less. 
  • Frozen crab meat can be found in the seafood department of most grocery stores to replace fresh lump crab meat. You can also purchase Phillips Crab Meat! 

Variations

  • As written, this recipe is gluten-free. 
  • To make this recipe vegetarian and vegan, replace the chicken broth with vegetable broth and omit the chicken bouillon cube. 

Step-by-Step Instructions

Chopped onions and celery being sautéed in a pot for Maryland Crab Soup, with the vegetables beginning to soften but not browned.

Step 1: In a large pot, melt butter over medium heat. Add the chopped white onion and chopped celery. Sauté until soft, about 5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds. 

A pot filled with light brown broth, showing bits of chopped onions and other small ingredients floating on the surface, captures the hearty essence of Maryland Crab Soup.

Step 2: Add the chicken broth and the chicken bouillon cube dissolved in water. 

A pot filled with chunky Maryland Crab Soup, featuring tomatoes, green beans, corn, bell peppers, and savory broth, simmering on a stovetop.

Step 3: Stir in the frozen soup vegetables, chopped tomatoes, corn kernels, chopped potatoes, tomato paste, pizza sauce, and Old Bay seasoning. Turn the heat to high and bring to a gentle boil. Once boiling, put a lid on top of the pot and turn the heat down to a simmer. Simmer for 30 minutes or until the potatoes are soft. 

A pot of Maryland Crab Soup, its red tomato-based broth simmering with visible crab meat, chunky vegetables, and savory spices.

Step 4: Remove the pot from the heat. Gently stir in the crab meat. Serve soup hot! 

Equipment

  • Large Soup Pot or Stock Pot
  • Sharp Knife
  • Cutting Board 
  • Soup Ladle 

Storage

Once cooled to room temperature, store leftover crab soup refrigerated in an airtight container for 3-4 doors. Or, freeze leftover crab soup in a freezer-safe container or freezer bag. Enjoy within 2-3 months for the best quality. 

Top tip

For extra flavor, throw in leftover crab legs! Not only will you get the seasoning flavor, but you can also enjoy the crab claw meat. 

FAQ

What is Old Bay?

Old Bay is a traditional Maryland seasoning made by McCormick. Their website lists the ingredients as celery salt, paprika, and spices, including black pepper and red pepper. The other spices are a secret. Old Bay is traditionally used on seafood, including crabs and steamed shrimp, but is delicious on many other things, including Bloody Marys, chicken wings, and dips.

What can I serve with crab soup?

Make this crab soup a complete meal by serving it with a grilled cheese, crusty bread, or a simple side salad. 

How can I garnish this soup?

Garnish the crab soup with fresh parsley, lemon wedges, and oyster crackers. 

What kind of crab meat should I use in Maryland Crab Soup?

Traditional Maryland Crab Soup is made with lump, backfin, and claw crab meat. Frozen crab meat can be used as well as imitation crab meat, however, the flavor may not taste the same when using imitation crab meat. 

How can I keep the crab meat from becoming tough or rubbery?

To keep the crab meat from becoming tough or rubbery, stir the crab meat into the soup at the end of cooking and heat until the meat is just warm. 

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time! This soup has more flavor after a day in the refrigerator. If you are meal prepping this soup, stir the crab meat in when you are reheating the soup to prevent the meat from overcooking. 

Related

Looking for similar recipes? Try one of these:

Pairing

These are my favorite recipes to pair with Maryland Crab Soup:

Maryland Crab Soup
Print Recipe

Traditional Maryland Crab Soup (Phillips Copycat Recipe)

This Traditional Maryland Crab Soup is a copycat recipe from the iconic Phillips Seafood Restaurant! This tomato-based recipe is packed with vegetables and spiced with Old Bay for a hearty soup! 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 8
Calories: 243kcal
Author: Lynne Kenton

Equipment

  • Stock Pot or Large Soup Pot
  • Sharp Knife
  • Cutting Board
  • Soup Ladle

Ingredients

  • 2 tablespoons Unsalted Butter
  • 1 White Onion Chopped
  • 2 Celery Stalks Chopped
  • 2 Garlic Cloves Minced
  • 64 ounces Chicken Broth
  • 1 Chicken Bouillon Cube dissolved in 8 Oz water
  • 14 ounces Frozen Soup Vegetables
  • 1 cup Tomatoes Chopped
  • 1 cup Corn (fresh off the cob or frozen)
  • 2 Potatoes Chopped
  • 2 tablespoons Tomato Paste
  • 15 ounces Pizza Sauce
  • 2 tablespoons Old Bay Seasoning
  • 1 pound Lump Crab Meat (fresh or frozen)

Instructions

  • In a large soup pot, melt butter over medium heat.
  • Add onions and celery and sauté until soft.
  • Add garlic. Stir continuously for 30 seconds until garlic is fragrant.
  • Add chicken broth and chicken bouillon cube dissolved in water.
  • Mix in frozen mixed vegetables, tomatoes, corn, potatoes, tomato paste, pizza sauce and old bay seasoning. Turn heat to high to bring to a boil.
  • Once boiling, reduce heat to a simmer and cover with lid. Let soup simmer for 30 minutes.
  • Remove from heat and stir in crab meat.
  • Serve hot!

Nutrition

Serving: 8g | Calories: 243kcal | Carbohydrates: 35g | Protein: 18g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 1.821mg | Potassium: 946mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5.594IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 3mg

Veggie Loaded Chicken Taco Soup (crockpot recipe)

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This Veggie Loaded Chicken Taco Soup is a crockpot recipe that you need to have in your weekly rotation! This Mexican soup recipe requires little effort for a dinner sure to please your whole family!

A bowl of Mexican chicken and vegetable soup with shredded chicken, mushrooms, diced bell peppers, and tomatoes, garnished with lime slices on the side. A wooden spoon rests in the soup, and tortilla chips are visible nearby on a white cloth.

Busy winter weekdays call for simple soup recipes and this Mexican chicken vegetable soup is the perfect food to keep you warm this winter! This is an easy dump recipe where you, literally, dump all of the ingredients into the crockpot and turn it on. How simple is that?! 

In need of more cozy recipes? Try this Slow Cooker Beef Stew using Onion Soup Mix. This is a great recipe for when you want comfort food made quickly! Or, for a lighter option, try this Healthy Hidden Veggie Mac and Cheese. Made on the stovetop, this mac and cheese incorporates carrots and butternut squash to make a creamy, velvety cheese sauce that everyone will love! 

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Why You’ll Love This Recipe

  • Interchangeable! This soup is very versatile. Use the ingredients that you have in your refrigerator. 
  • Made in 10 minutes or less! All that this soup recipe requires is a little chopping and dumping all of the ingredients in the crockpot. 
  • Great leftovers! If you like to eat leftovers, this soup recipe is for you. Make more soup, chicken and rice bowls or use the cooked chicken to make tasty quesadillas! 

Ingredients

A variety of ingredients for Mexican Chicken and Vegetable Soup are neatly arranged. Central is a plate of raw chicken breasts. Surrounding are bowls labeled with: chicken broth, fire roasted tomatoes, cooked rice, orange bell pepper, diced green chiles, sliced jalapeno, red bell pepper, mushrooms, white onion, chili powder, paprika, cumin, salt, black pepper, cinnamon and garlic.
  • Boneless skinless chicken breasts are the meaty base for this soup. 
  • Red pepper, orange pepper, jalapeno, garlic, and white onion give the soup flavor and lots of vegetable-filled substance. 
  • Chopped mushrooms give the soup a more meaty texture and add a savory flavor to the dish. 
  • Chili powder, paprika, cumin, salt, black pepper, and cinnamon season the chicken and vegetables to give the soup the unique taco flavor. 
  • The chicken and vegetables slowly cook in chicken stock to create a warm soup. 
  • Fire-roasted tomatoes and diced green chiles add Mexican flavors and substance to the soup. 
  • Cooked white rice is added to the bowls to create a filling soup. 
  • Top the soup with sour cream, shredded cheese, tortilla chips and/or avocado slices before serving! 

Exact measurements are in the recipe card below.

Substitutions

  • Replace the chicken breasts with skinless chicken thighs or shredded chicken from a rotisserie chicken. 
  • Replace the seasonings with a packet of taco seasoning! 
  • Replace the white rice with brown rice or quinoa. 
  • Use your favorite vegetables in this soup. Sweet corn, carrots, zucchini, or spinach would taste great in the taco soup! 

Variations

As cooked, this Mexican chicken soup recipe is naturally gluten-free. If topping with tortilla chips, make sure they are gluten-free chips. 

  • To make this soup vegan, do not top it with the sour cream or shredded cheese. 
  • For a creamy soup, stir in some cream cheese or heavy whipping cream when the soup is done. 
  • For a vegetarian soup, replace the chicken with more mushrooms, pinto beans, or black beans. Replace the chicken broth with vegetable broth. 
  • For a spicy soup, keep some of the jalapeno seeds in tact! Or add some hot sauce before serving. 

Step-by-Step Instructions

Raw ingredients in a slow cooker: seasoned chicken breasts on top of chopped mushrooms, tomatoes, bell peppers, and cubes of beef. A mix perfect for Mexican Chicken and Vegetable Soup, with the flavors blending beautifully during slow cooking.

Step 1: Add chopped onion, jalapeno, red pepper, orange pepper, mushrooms, garlic, diced chilies, and fire-roasted tomatoes to the crockpot. Nestle the chicken on top of the vegetables. Sprinkle the chicken with seasonings and add the chicken broth. Cook on high 3-4 hours or low 6-8 hours. Shred chicken and return to the crockpot.

A bowl of Mexican Chicken and Vegetable Soup brimming with shredded chicken, mushrooms, diced tomatoes, and carrots, garnished with lime wedges. A wooden spoon rests in the bowl while tortilla chips sit nearby on the table.

Step 2: Serve the soup over cooked white rice with your favorite toppings! 

Toppings for Veggie Loaded Chicken Taco Soup

  • Shredded cheese
  • Queso fresco 
  • Fresh salsa
  • Sour cream
  • Plain Greek yogurt 
  • Sliced jalapenos
  • Hot sauce 
  • Crunchy tortilla strips 
  • Fresh cilantro
  • Fresh lime juice 
  • Chopped green onions
  • A dash of red enchilada sauce 

Storage

This soup is even better the next day! Store leftover soup refrigerated in an airtight container. If the rice is combined with the soup, the rice may absorb some of the broth. Either add more broth before reheating or serve the leftovers as chicken rice bowls. You can also use the leftover chicken and vegetables to make delicious quesadillas! 

Equipment

  • Large crockpot 
  • Sharp knife to slice chicken
  • Cutting board 

FAQ

Can I freeze this soup?

Yes, this soup can be frozen! Allow the soup to cool completely. Transfer soup to an airtight container or soup cube and freeze! Thaw soup in the refrigerator and reheat in the crockpot or on the stovetop. 

Can I use pre-cooked chicken in this soup?

Yes, to save time you can use pre-cooked chicken! Simply, sauté the vegetables in a large pot on the stove. Add the cooked chicken, seasonings and broth. Let simmer for 10-15 minutes and serve over rice. 

Can I use frozen chicken in this

Yes, you can use frozen chicken in this chicken taco soup recipe! Simply follow the instructions as is and increase your cooking time by an hour if the chicken is frozen. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit before shredding. 

Looking for more cozy soup recipes? Try one of these:

Pairing

These are my favorite dishes to serve with Veggie Loaded Chicken Taco Soup:

A bowl of Mexican Chicken and Vegetable Soup garnished with sliced avocado on a white plate. The soup features shredded chicken, mushrooms, and bell peppers in broth. Lime wedges and tortilla chips are visible in the background. A spoon is placed on the plate.
Print Recipe

Veggie Loaded Chicken Taco Soup (crockpot recipe)

This Veggie Loaded Chicken Taco Soup is a crockpot recipe that you need to have in your weekly rotation! This Mexican soup recipe requires little effort for a dinner sure to please your whole family!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8
Author: Lynne Kenton

Equipment

  • Large crockpot
  • Sharp Knife
  • Cutting Board

Ingredients

  • 1/2 White Onion Chopped
  • 1 Jalapeno Seeds removed and chopped
  • 1 Red Pepper Chopped
  • 1 Orange Pepper Chopped
  • 2 cups Mushrooms Chopped
  • 3 Garlic Cloves Minced
  • 14 ounces Fire Roasted Tomatoes
  • 4 ounces Diced Green Chilies
  • 1 pound Chicken Breasts
  • 1/2 tablespoon Chili Powder
  • 2 teaspoons Paprika
  • 2 teaspoons Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cinnamon
  • 6 cups Chicken Broth
  • 2 cups Cooked White Rice
  • Tortilla Chips, Limes, Avocado, Shredded Cheese for topping

Instructions

  • Add chopped onion, jalapeno, red pepper, orange pepper, mushrooms, garlic, diced chilies and fire roasted tomatoes to the crockpot. Nestle chicken breasts on top.
  • Season with chili powder, paprika, cumin, salt, black pepper, and cinnamon. Pour chicken broth over the top.
  • Cook on high for 3-4 hours or on low for 6-8 hours. Remove the chicken and shred. Place chicken back in the crockpot and stir to combine.
  • Serve over white ice. Top soup with lime juice, sliced avocado, cheese and chips.

Nutrition

Serving: 8g