Crab soup

Ingredients

• 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained


• 2 cups water


• 1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)


• 2 cups cubed peeled rutabaga


• 2 cups chopped cabbage


• 1 medium onion, finely chopped


• 1 medium carrot, sliced


• 1/2 cup frozen corn, thawed


• 1/2 cup frozen lima beans, thawed


• 1/2 cup frozen peas, thawed


• 1/2 cup cut fresh green beans (1-inch pieces)


• 4 teaspoons seafood seasoning


• 1 teaspoon celery seed


• 1 vegetable bouillon cube


• 1/4 teaspoon salt


• 1/4 teaspoon pepper


• 1 pound fresh or lump crabmeat, drained