Chef Maxwell's
Tangier Crab Soup

1 quart Chicken or Fish Stock
3 pounds Canned Tomato, quartered
8 ounces corn kernels
½ cup lima beans
1 cup green beans
1 cup peas
1 cup red potato, diced
¾ cup celery, chopped
¾ cup onion, diced
¾ tablespoon Old Bay Seafood seasoning
¼ cup green pepper, chopped
1 pound claw crab meat

Saute the onions, peppers, and celery in a little oil. Add the stock, the potatoes, the corn and the lima beans. Simmer for about 15 minutes.

Add the tomatoes and the remaining vegetables and bring the soup to a boil. Reduce the heat to simmer for 30 minutes or until the vegetables are soft.

Add the seasoning and the crab meat and simmer for an additional 15 minutes.