Crab Soup - cooking recipe

Ingredients

4 c. water
1 (8 oz.) can crushed tomatoes
2 beef bouillon cubes
2 Tbsp. Old Bay seasoning
1 tsp. pepper
1 small onion, chopped
4 stalks celery, chopped
1/2 small head cabbage, cored and sliced
1 lb. claw crabmeat, picked

Preparation

In soup pot, combine water, tomatoes, bouillon cubes, Old Bay and pepper.
Bring to a boil.
Add onion, celery and cabbage and simmer, uncovered, for 20 minutes.
Add crabmeat and continue cooking for 10 minutes more.
Can be made a day ahead and refrigerated overnight.
Better flavor when reheated.
Serves 4 to 6.