Maryland-Style Crab Soup Recipe

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