Ingredients:
1 cup canned, chopped tomatoes
1 cup water
2 teaspoons dry sherry liqueur
1 tablespoon Old Bay seasoning
1 teaspoon dried parsley
2 teaspoons lemon juice
1 teaspoon lemon zest
1 cup water
1 teaspoon salt and pepper
16 ounce can beef stew
½ cup jumbo lump crabmeat

Instructions:
In a soup pan, heat sherry with lemon juice, lemon zest, and dried parsley.  Add tomatoes and water and allow to come to a light boil over medium heat.  Add beef stew, water, and Old Bay seasoning and stir together.  Cook until water begins to boil.  Remove from heat.  Add crabmeat and mix.  Serve with crackers, croutons, or crusty buttered bread for a warm and satisfying soup.

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