Dutch Vegetable Soup


1 large soup bone
1 can (16 oz.) tomatoes, undrained, or 2 c. chopped tomatoes
1 can (16 oz.) lima beans, undrained
1 can (16 oz.) whole kernel corn, undrained
1 large turnip, pared and finely diced
1 carrot, pared and sliced
1 onion, peeled and sliced
2 t. salt
1/4 t. pepper
2 qts. boiling water
1 t. flour
1/2 c. milk

Combine all ingredients except flour and milk in crockpot.
Cover and cook on LOW 8 to 10 hours, or until vegetables are tender.
Add a little milk to flour to make a paste; add remaining milk and stir until smooth. Add to cooker; stir.
Cook on HIGH 15 to 30 minutes, stirring occasionally, until thickened.

Makes about 3 qts.