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

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: 4 hrs 15 mins
• 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

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.