1 can (10-3/4 ounces) low sodium chicken broth, skimmed of fat
2 cups water
2 can (16 ounces each) tomatoes, chopped with liquid
3/4 cup chopped celery
3/4 cup diced onion
1 teaspoon Maryland-style seasoning or a dash paprika and celery salt
1 bay leaf
1/4 teaspoon lemon pepper
1 package (10 ounces) frozen corn kernels, thawed
1 package (10 ounces) frozen peas, thawed
1 pound crabmeat, cooked and flaked, cartilage removed

In 6-quart soup pot, bring broth, water, tomatoes, celery, onion, and seasonings to a boil. Simmer mixture for 20-30 minutes.

Add corn and peas; simmer 10 minutes more. Add crabmeat; simmer until heated through. Remove bay leaf and serve.

Makes 6 servings.