Maryland Crab Soup

• 1 lb. crab meat (choose blue crab for authenticity)
• 1 28-oz. can whole or stewed tomatoes
• 3 cups water
• 2 cups beef broth
• 1 - 2 cups sliced carrots
• 1 - 2 cups cubed potatoes (in bite-size pieces)
• 1 cup of green beans, cut to 1 inch
• 1/2 cup onion, chopped
• 1 cup corn, fresh or frozen
• 1 cup lima beans, fresh or frozen
• 1/2 cup peas, fresh or frozen
• 2 - 4 Tbsp. Old Bay Seasoning (TM)
• 1 bay leaf

1. 1. Combine the tomatoes, water and beef broth in a large pot or dutch oven over medium heat. Use the back of a wooden spoon to break up the tomatoes a little.
2. 2. Add the potatoes, carrots, onion, and bay leaf. Bring to a boil, then lower the heat and let simmer for 15-20 minutes or until potatoes are tender. In the meantime, pick through crab meat to ensure all shells are removed.
3. 3. Add the green beans, lima beans, corn, peas and Old Bay. Return to a boil and let simmer for another 5 minutes.
4. 4. Stir in the crab meat and let simmer for another 10 minutes.
5. Serve with crusty bread and a side salad.

crab meat, tomatoes, water, beef broth, carrots, potatoes, green beans, onion, corn, lima beans, peas, bay seasoning, bay leaf

Taken from www.epicurious.com/recipes/member/views/maryland-crab-soup-52875221 (may not work)