Maryland Crab Soup

Stock:
3 quarts cold water
1/2 pound slab bacon (cut into 2 pieces)
1/2 pound ham chunks (or you can use a ham bone)

1 tablespoon red pepper flakes or cayenne pepper (optional: Very hot)
1 tablespoon old bay seasoning
Dash celery salt
Dash onion salt

Other ingredients:
3 large or 4 small potatoes, diced
1 (16 ounce) can cooking tomatoes, chopped with juice
1 onion, diced
1 large bag of mixed vegetables (usually corn, lima beans, string beans and carrots)
2 stalks celery, diced
1 cup fresh parsley, chopped
1 (12- or 16oz) container of crab meat (pick over meat for shells)
1 tablespoon worcestershire sauce
1 teaspoon red pepper flakes or cayenne pepper (again, optional)
1 tablespoon old bay seasoning
Salt and freshly ground pepper, to taste
1 cup cabbage leaves, shredded


Simmer ham-bacon stock for about 1 hour. Add other ingredients. Simmer for about 2 hours, the longer it simmers, the better the flavor. Refrigerate immediately.