Chesapeake Crab Soup

• 3 diced potatoes
• 1 diced carrot
• 1 medium diced onion
• 4 cups of fresh or frozen vegetables corn, peas, beans or whatever you prefer
• 1/2 diced red pepper
• Mix all the fresh vegetables and these seasonings in a soup pot 1 oz seafood seasoning (Old Bay)
• dash of cayenne pepper
• 1 tbs of black pepper
• 2 bay leaves
• 1 tbs dry basil
• 1/2 cup of red wine
• Sautee until onion is translucent about 5 minutes. Add 2 cups of chicken stock and the frozen vegetables
• 2 lb of picked claw crab meat
• 1 16 oz can of crushed tomatoes
• 8 oz of tomato juice
• 4 quarts of water

Boil for about an hour. This soup can be made several days in advance and is actually better if aged at least 1 day refrigerated.