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

1. In a 6-qt. slow cooker, combine the first sixteen ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
2. Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.

tomatoes, water, potatoes, cabbage, onion, carrot, frozen corn, frozen lima beans, frozen peas, green beans, seafood seasoning, celery, vegetable bouillon cube, salt, pepper, lump crabmeat

Taken from www.tasteofhome.com/recipes/maryland-style-crab-soup/ (may not work)