Recipe: Maryland Crab and Cabbage Soup

MARYLAND CRAB AND CABBAGE SOUP

1 large head of cabbage
1 can (46 oz.) chicken broth plus 2 cans (14 1/4 oz.) chicken broth
4 large stalks of celery
butter
5 medium potatoes, peeled, diced
1 large onion, chopped
2 cans (16 oz.) cut green beans
2 (12 oz.) containers of special crab meat
2 cans (11 oz.) niblets corn
1 can (15 oz.) Leseuer early peas
1 can (8 1/4 oz.) sliced carrots
1 can (8 oz.) mushroom pieces
SEASONINGS:
Heinz catsup
Old Bay seasoning
Worcestershire sauce
Tabasco sauce
Garlic salt
Celery salt
Salt and pepper

Chop head of cabbage and cook until well done in chicken broth.

Slice celery and saute in butter and water until almost done.

Dice potatoes and cook in water until almost done.

Chop and saute onions in butter until well done (not browned).

Add all ingredients to cabbage and soup stock season to taste, start with catsup, watch for right color then Old Bay then Worcestershire then the rest of seasonings including salt and pepper.