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Aunt Thelma's Homemade (Vegetable) Soup for the Crockpot

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“This is a recipe from the fix-it and forget-it cookbook that I would like to try. It was converted for the crockpot by the author, Phyllis Pellman. It sounds like you could do a lot with it. As written, it is supposed to work best in a 6 quart crockpot. When I make it, I plan on substituting chicken base for the bouillon and adding some celery seed.”
READY IN:
4hrs 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients except cornstarch and 1/4 cup water in slow cooker.
  2. Cover. Simmer on high 4 hours, or until vegetables are tender.
  3. Thirty minutes before end of cooking time, mix cornstarch and cold water together until smooth. Remove 1 cup broth from cooker and mix with cornstarch-water. When smooth, stir into soup. Cover and continue cooking another half hour.
  4. Can be served with fresh italian bread.

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