Vegetable Soup

For the crock pot, for a vegetarian version, use veggie broth instead of the beef broth

3 (14 1/2 ounce) cans diced tomatoes, undrained
2 (14 1/2 ounce) cans beef broth
1 (10 ounce) package frozen whole kernel corn
1 (10 ounce) package frozen baby lima beans
2 medium baking potatoes, peeled and diced
1 large onion, chopped
2 carrots, sliced
3 celery ribs, sliced
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves

Mix together all the ingredients in a 5 quart slow cooker.
Cover slow cooker and cook on HIGH for 4 hours, then turn it down to LOW for the remainder.
Remove bay leaves and discard; serve with warm crusty bread.