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Baltimore Veggie Soup

Vegetable soup isn't something we have too often at home. This recipe uses taste memory to fool me into thinking there's protein present. It's got all the vegetables and seasoning of Maryland (or Baltimore) crab soup, which are forward enough in that soup to make the crab take a back seat. Voila: same flavor, no meat. (Yeah, I do use chicken stock but you could easily use veggie stock to go fully meatless.)

ingredients:

  • 2 tbsp olive oil
  • ½ large sweet onion, diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 small cubanelle pepper, diced
  • 2 ribs celery, diced
  • 2 tsp Old Bay seasoning (divided into 2 x 1 tsp portions)
  • 1 tbsp flour
  • 4 cup chicken or vegetable stock
  • 7 oz frozen mixed vegtables (e.g. ½ a bag of Hanover with peas, corn, green beans, carrots)
  • 14 oz can fire-roasted diced tomatoes
  • 1 cup cooked ditalini pasta
  • salt and black pepper
  1. Put a soup pot over medium heat. When hot, add the olive oil and onion, peppers, celery, and 1 tsp of the Old Bay. Continue to cook for 5 minutes until soft, stirring often.
  2. Add the flour and stir well. Continue to cook for 2 minutes, stirring often.
  3. Add the stock and stir well to dissolve the flour. Add the frozen mixed vegetables and the other 1 tsp of Old Bay and bring to a simmer. Reduce heat and simmer for 15 minutes.
  4. Add the tomatoes (and any juice in the can). Check the broth for seasoning and add salt and black pepper to taste.
  5. Simmer 30 minutes, then remove from the heat and add the cooked ditalini. Allow the soup to sit for 5 minutes before serving.
Written by Jeff Frey on Sunday November 22, 2020
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