Maryland "Crab" Soup (Vegan, Oil-free, & Gluten free)
Updated: Nov 1, 2020
This soup reminds me of summer time in Maryland. It's absolutely delicious and easy to make. Great for anytime of year!
1 medium yellow onion, diced
3 stalks of celery, diced
2 medium carrots, diced
2 - 20 oz cans of young/green jackfruit packed in water (See notes)
28 oz can of diced tomatoes
4 cloves of garlic, minced
2 cups frozen mixed vegetables (Corn, carrot, peas, and green beans)
2 cups frozen corn
2 cups frozen lima beans
2 cups frozen okra
8 cups of low sodium vegetable broth
Juice from 1/2 of a lemon
1 tsp vegan Worcestershire sauce (Use gluten free if desired)
1 tsp liquid smoke
2-3 tbsp Old Bay seasoning
2 bay leaves
1 tsp onion powder
1 tsp garlic powder
1 tsp dried mustard
Drain the water from the cans of jackfruit and rinse the fruit very well. After you've drained both cans, you will have about 20 oz of jackfruit. Add the jackfruit to a food processor and pulse it a few times until the jackfruit is shredded.
Heat a large stock pot to a medium heat and add the onion, carrots, and celery. Add a splash of water as needed, so nothing sticks and saute the vegetables until the onion is translucent. Add the garlic and saute until fragrant.
Add the jackfruit, spices, bay leaves, vegan Worcestershire sauce, lemon juice, liquid smoke, diced tomatoes, and mix well. Once well combined, add the vegetable broth and mix again.
Reduce the heat to medium low and simmer for 20 minutes. Stirring occasionally.
Add all the frozen vegetable and stir well before simmering for another 20 minutes. Stirring occasionally.
Serve and enjoy!
Notes: When you are picking canned jackfruit, you want to make sure you're buying green/young jackfruit packed in water. I find the cans that are packed in brine can be difficult to work with because it is hard to get rid of the brine taste. You may also find cans of jackfruit packed in syrup, but those are sweet and best for desserts.