Maryland Crab Soup - cooking recipe

Ingredients

3 carrots, peeled and sliced 1/8-inch thick
1 large boiling potato, peeled and cubed
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and sliced thin
1 cup fresh corn kernels (about 2 ears)
1 cup frozen peas
4 tablespoons Worcestershire sauce
2 tablespoons Old Bay Seasoning
1 pinch red pepper flakes
1 (28 ounce) can whole peeled plum tomatoes
1 1/2 lbs lump crabmeat
6 cups water
salt
black pepper

Preparation

Combine carrots, potatoes, onions, celery, green beans, corn, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
Add crabmeat to soup and simmer 35 minutes more, stirring often. Season to taste with salt and pepper.