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Vegetable Soup- Crockpot

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Dinner [D]

Vegan [V]


Vegetable Soup-Crockpot


3 cups water
4 vegetable bouillon cubes
2-lb. pkg. frozen peas, corn and carrot mixture
1 large can kidney beans (or white beans)
1 bay leaf
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 TBS cornstarch
¼ cup cold water


Combine all ingredients except cornstarch and ¼ cup water in slow cooker.  Cover.  Simmer on high 4 hours, or until vegetables are tender.
Optional- for thicker soup: 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.


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