Mother of Invention Tomato Crab Soup

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The leftovers from an yearly end-of-summer crab feast spell into this soup, which Hedgesville, W.Va., nonmigratory Judy Stainer says volition bare the Tupperware and capable stomachs nicely.

From Top Tomato 2009 finalist Judy Stainer of Hedgesville, W.Va.

Ingredients

measuring cup

Servings: 6-8

3 ample to 4 ample tomatoes, cored, past chopped into 1/2-inch slices (about 2 to 2 1/2 pounds)
1 to 2 onion, chopped into 1/4-inch slices
3 mean cloves garlic, halved
2 tiny jalapeño peppers, stemmed, seeded and chopped crosswise into 1/4-inch slices
3 ribs to 4 ribs celery with leaves, chopped crosswise into 1/2-inch slices
Kernels from 5 oregon 6 ears of maize (about 3 3/4 cups)
4 cups low-sodium chickenhearted broth
12 ounces beer
1/2 lb to 1 lb lump crabmeat, picked from crabs
Salt oregon Old Bay Seasoning

Nutritional Facts

Per serving (based connected 8)

Calories
124
Fat
1 g
Carbohydrates
20 g
Sodium
524 mg
Cholesterol
25 mg
Protein
8 g
Fiber
3 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Top Tomato 2009 finalist Judy Stainer of Hedgesville, W.Va.

Tested by Jane Touzalin.

Published March 13, 2026