Prepare all ingredients for this Maryland crab-less soup.
Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, worcestershire sauce, old bay seasoning, mustard, red pepper flakes, and 6 cups of water in a large pot.
Add tomatoes, crushing them in your hand, and the juice from the can.
Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
Add hearts of palm and simmer for 45 minutes, stirring often.
Season to taste with salt and pepper.

3 carrots, peeled and chopped
1 medium boiling potato, peeled and cubed
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
1/2 pound green beans, trimmed into 1-inch pieces
1 cup fresh corn kernels
1 cup fresh or frozen lima beans
1 cup fresh or frozen peas
4 tablespoon vegan worcestershire sauce
2 tablespoon old bay seasoning
1 1/2 teaspoon dry mustard
2 pinch red pepper flakes
1 (28 oz) can whole, peeled tomatoes
salt
ground black pepper
1 cup hearts of palm, chopped in food processor