Al's maryland crab soup
3 .5 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | ;Water, cold |
| ½ | pounds | Slab bacon; cut into 2 pieces |
| ½ | pounds | Ham chunks; (or you can use a ham bone) |
| 1 | tablespoon | Red pepper flakes; (opt) |
| 1 | tablespoon | Old Bay seasoning |
| 1 | dash | Celery salt |
| 1 | dash | Onion salt |
| 3 | larges | Potato; diced |
| 16 | ounces | Tomato; chopped; with juice |
| 1 | Onion; diced | |
| 16 | ounces | Frozen mixed vegetables |
| 2 | Celery rib; diced | |
| 1 | cup | Parsley, fresh; chopped |
| 16 | ounces | Crab meat; picked over |
| 1 | tablespoon | Worcestshire sauce |
| 1 | tablespoon | Red pepper flakes; (opt) |
| 1 | tablespoon | Old Bay seasoning |
| Salt & pepper; to taste | ||
| 1 | cup | Cabbage leaves; shredded |
Directions
STOCK
SOUP
Simmer ham-bacon stock for about one hour. Add remaining ingredients; simmer for about two hours--the longer it simmers, the better the flavor. Refrigerate immediately.
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