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

• 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
• 14 teaspoon dill seed
• 28 ounces whole tomatoes
• 1 cup potato, raw diced
• 2 -3 teaspoons salt
• 12 teaspoon dried basil
• 14 teaspoon pepper
• 2 tablespoons cornstarch
• 14 cup cold water

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

water, chicken bouillon, carrot, corn, frozen peas, beans, bay leaf, dill, tomatoes, potato, salt, basil, pepper, cornstarch, cold water

Taken from www.food.com/recipe/aunt-thelmas-homemade-vegetable-soup-for-the-crockpot-422751 (may not work)