Red Crab Soup

• 2 qt. water
• 2 c. thinly sliced carrots
• 1/2 c. chopped celery
• 1/4 c. margarine
• 2 Tbsp. Old Bay seasoning
• 1 1/2 Tbsp. Worcestershire sauce
• 3 c. small potatoes
• 1 (12 oz.) can tomato paste
• 1 (16 oz.) can crushed tomatoes
• 2 c. water
• 1 1/2 lb. crab meat
• 1 can peas, drained

1. Place water in large stockpot.
2. Bring to a boil.
3. Add first 5 ingredients.
4. Return to a boil.
5. Reduce heat.
6. Simmer for 30 minutes, stirring occasionally.
7. Add potatoes.
8. Cook 20 to 30 minutes more.
9. Add tomatoes, paste and water (2 cups).
10. Simmer 10 minutes.
11. Drain peas and add with crab meat.
12. Simmer 10 minutes. Salt and pepper to taste.
13. Cook 10 more minutes.
14. Serve hot.

water, carrots, celery, margarine, bay seasoning, worcestershire sauce, potatoes, tomato paste, tomatoes, water, crab meat, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66724 (may not work)