With the Northern Hemisphere on the cusp of some frigid weather, it is time for hot soup, all day, everyday. Favorite soups. Go. -------- My top pick: -- Authentic Maryland Crab -- 1 - 1 & 1/2 pound of washed lump crabmeat -- pull into smallish pieces and remove any stray pieces of shell (do not be a noob and skimp with backfin meat; that weak shit does not contain the necessary proteins to make for a good "crab" flavor when boiled and your soup will end up just tasting like salty Old Bay dishwater) 1 drained can of whole tomatoes, cut into small pieces (or two fresh medium over-ripened tomatoes) 3 cups water 2 cups beef broth Optional -- 1 large beef bone of some sort (I find this entirely unnecessary) 1 cup frozen lima beans (or any kind of hearty planty bean -- black eyed peas are IMO better than lima beans, but that's not "traditional") 1/2 cup thinly sliced celery (you can also just process in blender or whatever) 1 cup frozen baby carrots lightly chopped 1 cup frozen yellow sweet corn 1 yellow onion diced Optional -- 1/2 cup frozen green beans sliced to inch-sized pieces Optional -- 1 cup red potato chopped and cubed skin on 2 tablespoons Old Bay minimum (I usually do at least 4 tablespoons) 1 teaspoon celery salt 1 teaspoon garlic powder 1/2 tablespoon extra virgin olive oil 1 teaspoon black pepper 1 tablespoon dried parsley Optional -- bay leaves -- 3 to 4 Fairly important that you use frozen and not fresh for the beans, carrots, and corn otherwise they will degrade into mush (which is what you want for the celery and onion). -- Extremely simple directions: -- Place all ingredients, except crabmeat, into a deep soup/stew pot. Bring to boil. Immediately reduce heat to low; cover and simmer 5 minutes. Stir in crabmeat; bring back to high boil and let it cook for about a minute, then cover and simmer on low for 12-15 minutes.