Maryland Crab Soup

This is not a cream-based soup,but is a peppery, tomato-filled mixture with pearl barley, vegetables, and snowy chunks of crab.Originally from a May 1983 issue of Bon Appetit that featured the sights and cusine of Baltimore, Maryland.This needs to be made a day ahead of serving it.

• Ready In: 3 hrs 25 mins
• Serves: 8-10

Ingredients

• 3  tablespoons unsalted butter
• 2  large yellow onions, chopped
• 2  large celery ribs, chopped
• 1  large carrot, chopped
• 1⁄2 large green bell pepper, cored, deveined and seeded, chopped
• 1  large bay leaf
• 1⁄2 teaspoon dried thyme, crumbled
• 1⁄4 teaspoon  ground red pepper
• 1⁄4 teaspoon fresh ground pepper
• 1  lb  beef bone (or veal knuckle bones)
• 3  large new potatoes, peeled and cut into 1/2 inch dice
• 1  cup  diagonally  cut green beans, about 1/2 inch long
• 3 1⁄2 cups beef broth (preferably homemade)
• 3  cups water
• 1⁄3 cup pearl barley
• 1 (1 lb) can whole tomato, pureed with juice
• 1⁄2 teaspoon salt
• 1  lb lump crabmeat
• 1⁄4 cup fresh parsley, chopped

Directions

1. Melt butter in heavy large saucepan or Dutch oven over medium heat.
2. Add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.
3. Add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.
4. Add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.
5. Blend in broth and 2 cups water.
6. Reduce heat to low, cover and simmer 1 hour.
7. Add barley and remaining cup water to soup; cover and simmer 2 hours.
8. Discard bones; stir in tomato puree and salt.
9. Let soup come to room temperature.
10. Cover and refrigerate at least 12 hours; degrease if necessary.
11. Discard bay leaf; stir crab and parsley into soup.
12. Place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.Do NOT boil or crab will be tough.
13. Season to taste with salt and red pepper.
14. Ladle into soup bowls and serve.