Chef Stuart's Maryland Crab Soup

Ingredients

• 2 cups baby potatoes cut into cubes
• 1  bay leaf 
• 28 ounce canned tomatoes diced with juices canned
• 2 stalks celery chopped
• 1.5 quarts chicken broth 
• 1 cup regular corn 
• 1 tablespoon crab boil seasoning (recommended: Old Bay)
• 1 pound crab meat 
• 3 cloves garlic minced
• 0.5 cup green beans 
• 0.5 teaspoon lemon pepper seasoning 
• 2 tablespoons olive oil 
• 0.3 cup onion chopped
• 2 cups water 
• 1 tablespoon worcestershire sauce 

Equipment

• dutch oven

Directions

1. In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes.
2. Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce. Stir until all the vegetables are coated with seasoning and spices.
3. Add all the other ingredients except for the crab. Simmer over low heat until potatoes are soft, 45 minutes to 1 hour.
4. While the soup is cooking, pick through the crab meat just to ensure that all shells are removed. Stir in crab the last 10 minutes of cooking.