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

Name: Aunt Thelma's Homemade (Vegetable) Soup for the Crockpot
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 10-12 serving(s)
Ingredients: 7 cups water; 4 chicken bouillon cubes or 4 vegetable bouillon cubes; 1 cup carrot, thinly sliced; 1 lb frozen corn; 1 lb frozen peas; 1 lb frozen lima beans; 1 bay leaf; 1/4 teaspoon dill seed; 28 ounces whole tomatoes; 1 cup potato, raw diced; 2 -3 teaspoons salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 2 tablespoons cornstarch; 1/4 cup cold water

Submitted by stanzacp

"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."

Download

Ready In:: 4hrs 15mins
Ingredients:: 15
Serves:: 10-12

ingredients

7 cups water
4 chicken bouillon cubes or 4 vegetable bouillon cubes
1 cup carrot, thinly sliced
1 lb frozen corn
1 lb frozen peas
1 lb frozen lima beans
1 bay leaf
¹⁄₄ teaspoon dill seed
28 ounces whole tomatoes
1 cup potato, raw diced
2 -3 teaspoons salt
¹⁄₂ teaspoon dried basil
¹⁄₄ teaspoon pepper
2 tablespoons cornstarch
¹⁄₄ cup cold water

directions

Combine all ingredients except cornstarch and 1/4 cup water in slow cooker.
Cover. Simmer on high 4 hours, or until vegetables are tender.
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.
Can be served with fresh italian bread.