I first had this at Aleasha's. Dad really likes dishes with beans and tomatoes. I usually add more diced, flavored tomatoes to make it more liquid and soup-like. Cooked cut up meat could also be added to be more of a stew.
1 (16 oz.) can stewed tomatoes, undrained, cut up
(I add another can of diced, flavored tomatoes)
1 (15.5 oz.) can butter beans, drained
1 (15.5 oz) can northern beans, drained
1 (15.5 oz) can garbanzo beans, drained
1 C. finely chopped carrots
1 C. chopped onions
2 garlic closes, minced
2 tsp. dried parsley flakes
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper
1 bay leaf
Combine all ingredients in 2 quart slow cooker; cover. Cook on high setting 30 minutes. Reduce to low setting; cook 5-6 hours or until vegetables are tender. Remove bay leaf before serving.
Optional oven directions: Heat oven to 350°. Combine all ingredients in ungreased 2 quart casserole. Bake at 350° for 35 to 45 minutes or until vegetables are tender, stirring occasionally. Remove bay leaf.