Ingredients

• 8 cups Chicken Stock Low Sodium
• 3 pounds Stew Beef No Fat
• 1 head Cabbage Cleaned and diced
• 1 small bunch Celery Chopped
• 6 Carrots Cleaned and diced
• 1 large Onions Diced
• 8 Potatoes
• 32 ounces Tomatoes Canned
• 12 ounces Green Beans Frozen
• 12 ounces Peas Frozen
• 12 ounces Lima Beans Frozen
• 12 ounces Corn Frozen
• 2 pounds Crab Canned
• 2 tablespoons Old Bay
• 1 teaspoon Salt Add more to taste
• ½ teaspoon Pepper Add more to taste
• 1 teaspoon Garlic Powder Add more to taste

Instructions

Prepare the Beef

1. 1
   Cut the stew beef into bite-sized pieces if not already done.
2. 2
   In a large stock pot (at least 12 quarts), add the beef and the 8 cups of chicken stock.
3. 3
   Bring to a boil, then reduce to a simmer.
4. 4
   Simmer for 1–1.5 hours, or until the beef is tender. Skim any foam from the surface as it cooks.

Vegetable Soup

1. 1
   Add the cabbage, celery, carrots, onions, and potatoes.
2. 2
   Stir in salt, pepper, garlic powder, and Old Bay.
3. 3
   Simmer for 30 minutes, or until the potatoes and carrots begin to soften.
4. 4
   Pour in the 32 oz canned tomatoes (with juices).
5. 5
   Add the green beans, peas, lima beans, and corn.
6. 6
   Continue simmering for 20–30 minutes, stirring occasionally.

Add Crab and Season

1. 1
   Gently fold in the 2 lbs canned crab.
2. 2
   Simmer for 10–15 minutes to warm the crab through without over-cooking it.
3. 3
   Add more salt, pepper, garlic powder, or Old Bay to taste.
4. 4
   If you want a thinner soup, add a bit more stock or water.
5. 5
   If you want it richer, let it simmer uncovered for another 10–15 minutes.