Maryland Crab Soup

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 3 stalks celery, chopped
• 8 cups bouillon
• 1 (29 ounce) can tomato sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 pinch cayenne pepper
• 2 potatoes, diced
• 2 carrots, sliced
• 1 cup fresh corn or 1 cup frozen corn
• 1 lb crabmeat
• black pepper, to taste

1. Combine the onions, garlic, bell pepper, celery, and 1/2 cup of the bouillon in a large pot and cook until softened, 5 to 10 minutes.
2. Add the remaining bouillon, tomato sauce, bay leaf, oregano, cayenne pepper, potatoes, and carrots, and cook until the potatoes are tender, about 20 minutes.
3. Stir in the corn, crabmeat, and simmer 5 minutes.
4. Season with black pepper.

onion, garlic, green bell pepper, stalks celery, bouillon, tomato sauce, bay leaf, oregano, cayenne pepper, potatoes, carrots, fresh corn, crabmeat, black pepper

Taken from www.food.com/recipe/maryland-crab-soup-102353 (may not work)