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Crab Soup

1 lb. claw meat
4 to 6 slices bacon
1 (28 oz.) can tomatoes
2 (16 oz.) bag of Hanover soup vegetables
1/2 head cabbage
1 can white corn
6 to 8 qt. of water
1 bay leaf
1 tbsp. or more Old Bay seasoning


Brown bacon in large soup pot. Cut cabbage into small pieces and cook with bacon and half of the water. Cook for 15 minutes and then add the rest of the ingredients. Simmer for 90 minutes.


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