1 qt. diced celery
1 qt. diced potatoes
3 c. mixed vegetables (a combinations of corn, peas, green beans, carrots, and lima beans)
2 qt. water
1/4 c. minced onion
1 tbsp. bouillon or soup base
1 tsp. salt
1 tbsp. marjoram
1 tsp. paprika
1 tsp. seafood seasoning
1/2 tsp. pepper
1 tsp. fresh Italian parsley
2 (12 oz.) cans crushed tomatoes
1 lb. special or claw crab meat

In a large, heavy bottomed kettle, combine celery, potatoes, vegetables and 1 quart water; bring to a boil. Lower heat and simmer (do not boil) for approximately 30 minutes, or until vegetables are tender. Add remaining ingredients, bring to a boil and cook for 10 minutes at a slow boil.

Reduce heat, and simmer for 1 hour. Leftover soup should be tightly covered and refrigerated for up to 3 days.

Makes about 1 gallon.

Note: Broth may be substituted for the bouillon.