Chesapeake Bay Crab Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 16 ounces Italian plum tomatoes
• 2 cups chicken broth
• 1 cup water
• 1 cup clam juice
• 1/2 cup dry white wine
• 1 large potato, 1/2-inch cubes
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Old Bay Seasoning
• 1 cup frozen peas
• 12 ounces lump crabmeat
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon Tabasco sauce

1. Heat oil in heavy large saucepan over medium heat.
2. Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
3. Add tomatoes with their liquid; break up tomatoes.
4. Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
5. Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
6. Add peas to soup and simmer 2 minutes.
7. Add crabmeat, parsley and hot pepper sauce.
8. Simmer until crabmeat is heated through, about 1 minute.
9. Season with salt and pepper and serve.

olive oil, onion, carrot, italian plum tomatoes, chicken broth, water, clam juice, white wine, potato, worcestershire sauce, frozen peas, lump crabmeat, fresh parsley, tabasco sauce

Taken from www.food.com/recipe/chesapeake-bay-crab-soup-244485 (may not work)