Tomatoey Maryland Crab Soup

Melt the butter in a large stockpot over medium-low heat. Add the onion, celery, and carrot. Cook until vegetables begin to soften, about 5 minutes. Stir occasionally to prevent sticking or browning.

Meanwhile, rinse the lima beans under water in a small strainer for 10 seconds. Drain. Add the lima beans, tomatoes, stock, green beans, corn, bay leaves, and Old Bay Seasoning to the onion-celery mixture and bring to a simmer. Gently simmer until the vegetables are tender, about 35 to 40 minutes.

Rinse the peas under water in a small strainer for 10 seconds. Add the peas, crab, and Worcestershire sauce to the soup and cook very gently until warmed through, about 5 minutes. Turn off the heat and let sit for 10 minutes. Reheat gently, season to taste, and serve, garnished with chopped parsley.