Tom's Crab Soup

Tom's Crab Soup
"A" Ingredients:

2 lbs of Frozen soup veggies.

1 onion, coase chopped. I like sweet onions but you can use anything.

½ lbs of frozen corn (kernel form)

# 10 can of diced tomatoes.

8 oz can of tomato sauce.

1 and ½ tablespoon of Worchestershire sauce.

1 cube of beef buillon.

1 lb of cubed beef for stew. Browned or brazed in pan.

"B" Ingredients

½ to 1 cup Old Bay Seasoning.

1 teas of cayenne pepper powder. (optional)

Directions (stir often, cover pot while simmering).
Cut beef into smaller ½ inch cubes. Brown in pan with 2 tblspns of oil and
2 tblspns of butter. then add 3 tblspns flour and mix into a pasty rue,
add more butter if necessary.
Then put all "A" ingredients into large pot plus enough water to bring to
"soup" consistancy. Bring to simmer on med HI and then cook on LOW
simmer 30 min. Then add Old Bay and garlic powder to taste. When done, add
cayenne to taste (be careful!). Add 2 lbs of crab meat. Bring to simmer on
HI and then low simmer 10 more minutes. Add any salt if needed, (probably won't).
Do not add bacon, Do not use liquid hot pepper sauces. Keep tasting to make
sure you got the seasonings to your satisfaction.
fold this page over and staple to make a 4 x 6 inch recipe card.