Crab Tomato Soup

Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 12 to 15 Servings.

Ingredients

 * 4 quarts water
 * 5 cups peeled tomatoes or 2 cans (28 ounces) tomatoes
 * 1 can, 8 ounces tomato sauce
 * 2 bay leaves
 * ½ cup pearl barley
 * ½ cup chopped parsley
 * 1 tablespoon Old Bay seasoning
 * 3 stalks celery, diced
 * 1 large onion, chopped
 * 2 ham hocks
 * 1 beef bone
 * salt and freshly ground black pepper to taste
 * 8 live blue crabs, cleaned and quartered, backs reserved
 * ½ head cabbage, chopped
 * 2 medium potatoes, peeled and diced
 * 4 cups fresh or frozen mixed vegetables, such as diced carrots, cut-up green beans, corn kernels, shelled peas and lima beans, in any combination
 * 2 pounds claw crab meat, picked over

Directions

 * 1) Combine the water, tomatoes, tomato sauce, bay leaves, barley, parsley, Old Bay seasoning, celery, onion, ham hocks, beef bone, salt and pepper in a large soup pot.
 * 2) Bring to a boil, reduce the heat and simmer for 1 hour.
 * 3) Add the crabs and backs.
 * 4) Continue cooking for another 30 minutes.
 * 5) Add the cabbage, potatoes and mixed vegetables.
 * 6) When the vegetables are tender, remove the ham hocks and pick the meat off the bone.
 * 7) Return the picked meat to the soup.
 * 8) Discard the bay leaves and backs.
 * 9) Add the claw meat and simmer 10 minutes longer.
 * 10) Serve at once.

Crab

 * 1) To prepare crabs for use in a soup, drop the crabs into a pot of boiling water and allow to cook for 5 minutes.
 * 2) Rinse in cold water until cool enough to handle.
 * 3) Remove top shell of crabs, reserving shells for soup, as they add flavor to the soup as it cooks.
 * 4) Clean the body of the crab by removing the gills and innards.
 * 5) Break the crabs into quarters, and they are ready for use in a soup.

Nutritional information
Calories 234 | Fat 2 g | Carbs 23 g | Sodium 819 Mg | Fiber 5 G