Maryland Crab Soup

2 cups water (I add a little more water as it cooks.)
6 cups beef broth
1/4 cup worcestershire sauce
2 bay leaves
2 tablespoons Old Bay Seasoning (or more to taste. I add more.)
2 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) can tomato sauce
Dash hot sauce
2 cups fresh lima beans
2 cups frozen corn kernels
2 cups sliced carrots
2 cups celery
2 cups diced cabbage
1 medium yellow onion, chopped
2 cups cubed red potato
1 pound blue crab lump crabmeat
10 blue crab claws, steamed (optional)

Bring the water and broth to a boil in a stockpot, then add seafood seasoning, worcestershire sauce, bay leaves, tomato sauce and hot sauce; stir to combine. Add the tomatoes, carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for about 20 minutes. Add the potatoes and cook until carrots and potatoes are tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper. Serve garnished with chopped parsley.

Update: 08/29/2018
We tend to make this after having crabs, so I have extra crab meat left over and still get a 16oz thing of lump crab meat. I play with the water to make sure it’s soupy enough. If I add more water I add a little more Old Bay.