Ingredients
1
(15.5-oz.) can butter beans, drained
1
(15.5-oz.) can great northern beans, drained
1
(15-oz.) can garbanzo beans (Chickpeas), drained
1
(14.5-oz.) can stewed tomatoes, undrained, cut up
1
cup finely chopped carrots
1
cup chopped onions
2
garlic cloves, minced
2
teaspoons dried parsley flakes
1
teaspoon dried basil leaves
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/8
teaspoon pepper
1
bay leaf
Preparation
In 3 1/2- to 4-quart slow cooker, combine all ingredients. Cover; cook on high setting for 30 minutes.
Reduce heat to low. Cook 5 to 6 hours or until vegetables are tender. Remove bay leaf.
