Maryland Crab Vegetable Soup

Great summer soup.  Easy to make and delicious with fresh local crab meat.

1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
2 cups diced cabbage
3 cans chopped tomatoes (use Rotels for some heat)
6 tbsp. chicken base
1 tbsp. beef base
1/2 gallon water
3 tbsp. Old Bay
1 tbsp. black pepper
1 lb. claw crab meat, picked for shells

2 potatoes, peeled and diced
2 cups frozen vegetables (corn, green beans) or mixed vegetable mix
1 lb. crab claws if available

Place all ingredients in stock pot except for final 3.  Bring to a boil and simmer 30 minutes.
Add potatoes and vegetables and cook until pots are cooked.
Add crab claws if available.