The traditional tomato-based crab soup of the Northeast with chunks of tomato, sweet corn and onions.
1 (28-ounce) can whole tomatoes, cut into small pieces
5 cups water
2 teaspoons beef base or bouillon granules
1 cup frozen lima beans
1 cup frozen baby carrots or sliced carrots
1 cup frozen corn kernels
2 tablespoons instant chopped onions
1 tablespoon old bay seasoning
1 pound backfin blue crab meat, picked over
Place all ingredients except crab meat in 4-quart saucepan. Heat to boil, cover and boil 5 minutes.
Reduce heat to low, add crab meat, cover and simmer 10 minutes
Makes 6 servings.