Maryland crab soup
- 1 qt chicken stock
- 1 qt beef stock
- 1 ½ tbs old bay
- 3 tbs Worcestershire
- 2 bay leaves
- 1 tbs sugar
- 10 turns freshly ground pepper
- 1 small can diced tomatoes (14.5 oz)
- ½ tsp Tabasco
- 1 carrot
- 1 corn on the cob
- 2 celery stalks
- 1 handful peas (frozen)
- 2 handful green beans (frozen)
- 1 small yellow onion
Sautee onion and celery.
Add chicken and beef stocks and bring to a boil. Add bay leaves, 1 tbs old bay, Worcestershire, sugar and ground pepper. After 3 minutes of boiling, add carrots. Keep at boil for 10 more minutes.
Add diced tomatoes and Tabasco. Bring back to boil.
Add rest of these ingredients and bring back to a boil. Reduce to a simmer for 45 minutes and add extra 1/2tbs old bay.
Add crab at the very end before serving.