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The original and traditional crab soup direct from the Chesapeake Bay. Submitted by Bob Zalner from Bel Air, MD.

Darn Good Maryland Crab Soup

1 large onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
2 tablespoons olive oil
2 (14.5-ounce) cans mixed vegetables, drained
3 (14.5-ounce) cans stewed tomatoes, chopped
2 potatoes, peeled and cut into 1/2-inch cube

2 carrots, peeled and chopped
2 (14.5-ounce) cans beef broth
2 (14.5-ounce) cans water
1 1/2 tablespoons crab seasoning mix
2 pounds crabmeat

1. Saute onion, carrots and celery in olive oil until tender. Add drained mixed vegetables. Add chopped tomatoes with liquid. Add all remaining ingredients, except the crab and bring to a boil. Simmer until vegetables are tender about 20 minutes. Stir in crab, remove from heat and let stand for 5 minutes.

Makes 8 servings.

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