Estimated Nutrition (whole recipe, rough)
Counts 20 of 22 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Shrimp | 100g cooked | 99 |
| Blue Crab | 100g cooked | 97 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quarts water
- 5 cups peeled tomatoes or 2 cans (28 ounces) tomatoes
- 1 can, 8 ounces tomato sauce
- 2 bay leaves
- ½ cup pearl barley
- ½ cup chopped parsley
- 1 tablespoon Old Bay seasoning
- 3 stalks celery, diced
- 1 large onion, chopped
- 2 ham hocks
- 1 beef bone
- salt and freshly ground black pepper to taste
- 8 live blue crabs, cleaned and quartered, backs reserved
- ½ head cabbage, chopped
- 2 medium potatoes, peeled and diced
- 4 cups fresh or frozen mixed vegetables, such as diced carrots, cut-up green beans, corn kernels, shelled peas and lima beans, in any combination
- 2 pounds claw crab meat, picked over
Directions
Combine the water, tomatoes, tomato sauce, bay leaves, barley, parsley, Old Bay seasoning, celery, onion, ham hocks, beef bone, salt and pepper in a large soup pot.
Bring to a boil, reduce the heat and simmer for 1 hour.
Add the crabs and backs.
Continue cooking for another 30 minutes.
Add the cabbage, potatoes and mixed vegetables.
When the vegetables are tender, remove the ham hocks and pick the meat off the bone.
Return the picked meat to the soup.
Discard the bay leaves and backs.
Add the claw meat and simmer 10 minutes longer.
Serve at once.