Aunt Thelma's Homemade (Vegetable) Soup for the Crockpot |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
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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. 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:
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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