• 1 cup frozen corn kernels
• 1 cup frozen peas
• 1 large carrot, diced
• 2 stalks celery, chopped
• 1 pound lump crabmeat
• 2 tsp fresh black pepper
• 1/2 tsp crushed red pepper
• 2/3 cup low sodium beef broth
• 1 cup cut green beans [fresh or frozen]
• 1 cup frozen baby lima beans
• 1 medium onion, diced
• 3 medium tomatoes, chopped [or two 14.5 oz cans diced tomatoes]
• 4 tbsp Old Bay
• 1 tbsp sea salt
• 1/2 tsp dry mustard

1. Bring stock to a simmer. Add vegetables (you may use any vegetables the list above is a suggested blend)
2. Add seasonings; return to simmer.
3. Pick through crabmeat to remove shells and add to soup. Return soup to a simmer, taste and adjust seasonings.
4. Cook for another 30 minutes. Serve with sour dough bread.

This recipe makes a spicy soup You may want to omit the crushed red pepper. Makes 1 gallon.