Janice Muller Derwood, MD

Prep. Time: 15 Minutes
Cooking Time: Hours

Ingredients

  • 7 cups water
  • 4 chicken or vegetable bouillon cubes
  • 1 cup thinly sliced carrots
  • 1-lb. pkg. frozen peas
  • 1-lb. pkg. frozen corn
  • 1-lb. pkg. frozen lima beans
  • 1 bay leaf
  • ¼ tsp. dill seed
  • 28-oz. can whole tomatoes
  • 1 cup diced raw potatoes
  • 1 cup chopped onions
  • 2–3 tsp. salt
  • ½ tsp. dried basil
  • ¼ tsp. pepper
  • 2 Tbsp. cornstarch
  • ¼ cup cold water

Ideal Slow Cooker Size: 6-Quart

Method

  1. Combine all ingredients except cornstarch and ¼ 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. Serve with fresh Italian bread.

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