Maryland-Style Crab Soup

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