Mrs. Curran'S Baltimore Crab Soup

• 1/4 c. barley
• 1/2 lb. dry lima beans
• 1/2 head cabbage, sliced and core removed
• 1 (28 oz.) can tomatoes
• 1 c. each: chopped onions and celery
• 10 c. water
• 1 c. sliced carrots
• 1/2 doz. live crabs (see note)
• 1 tsp. Old Bay seasoning
• 3 strips bacon, cooked (reserve 2 Tbsp. grease)
• 16 oz. cans corn, peas, cut green beans

1. In an 8-quart soup pot, combine and simmer for 2 to 3 hours barley, lima beans, cabbage, tomatoes, onions, celery and water. After simmering 2 to 3 hours, add carrots, 1/2 dozen live crabs and seasoning.
2. Return soup to a boil and simmer 1 to 2 hours.
3. Chop bacon, cook and drain (reserving 2 tablespoons grease); simmer about 30 to 60 minutes.
4. In small frypan, make a roux with the 2 tablespoons of bacon grease and 5 or 6 tablespoons flour.
5. After roux or paste has cooked 1 to 2 minutes, stirring constantly over medium-low heat, begin to add liquid from the soup to form a gravy liquid, then add to soup pot.
6. Stir and cook over low heat for 30 minutes.
7. Let the soup stand for at least 30 minutes (60 is better).
8. Taste and adjust seasonings, Old Bay and salt.
9. Soup is served with a 1/2 crab in each bowl with crusty bread.
10. (I like pumpernickel.)

barley, beans, cabbage, tomatoes, onions, water, carrots, live crabs, bay seasoning, bacon, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480127 (may not work)