OLD BAY LOW SODIUM RECIPES

Name: MARYLAND CRAB SOUP
Prep time: 5 min
Cook time: 15 min
Yield: 10
Cuisine: Coastal,
Ingredients: 1 can (28 oz) whole tomatoes cut into small pieces; 3 cups water; 2 cups beef broth; 1 cup frozen lima beans; 1 cup frozen baby carrots; 1 cup frozen yellow sweet corn; 2 tbsps McCormick® Onions, Chopped; 1 tbsp OLD BAY® Seasoning; 1 pound lump crabmeat

MARYLAND CRAB SOUP RECIPE | OLD BAY - MCCORMICK

Maryland Crab Soup Recipe | Old Bay - McCormick image

Make a hearty batch of crab soup in just 20 minutes and discover your next go-to weeknight dinner recipe. OLD BAY is the staple ingredient in dishes like our Maryland Crab Soup recipe. So go ahead, grab some Old Bay and get shakin'. For seafood lovers, we’ve got cream of crab soup and a host of other in-season seafood recipe recommendations!

Provided by Old Bay

Prep Time 5 minutes

Cook Time 15 minutes

Yield 10

Number Of Ingredients 9

Ingredients

1 can (28 oz) whole tomatoes cut into small pieces
3 cups water
2 cups beef broth
1 cup frozen lima beans
1 cup frozen baby carrots
1 cup frozen yellow sweet corn
2 tbsps McCormick® Onions, Chopped
1 tbsp OLD BAY® Seasoning
1 pound lump crabmeat

Steps:

Place all ingredients, except crabmeat, in 4-quart saucepan.
Bring to boil on medium heat. Reduce heat to low; cover and simmer 5 minutes.
Stir in crabmeat; cover and simmer 10 minutes.

Nutrition Facts : Calories 101 Calories

OLD-FASHIONED BEEF STEW RECIPE - NYT COOKING

Old-Fashioned Beef Stew Recipe - NYT Cooking image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Total Time 2 hours 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http//schema.org, Calories 494, UnsaturatedFatContent 9 grams, CarbohydrateContent 54 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 35 grams, SaturatedFatContent 3 grams, SodiumContent 1604 milligrams, SugarContent 7 grams, TransFatContent 0 grams

More about "old bay low sodium recipes"

OLD-FASHIONED BEEF STEW RECIPE - NYT COOKING

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Calories 494 per serving

Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

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