Bean & Veggie Stew

1/2 c Black Beans, dry
1/2 c Small Red Kidney Beans, Dry
1/2 c Great Northern Beans, Dry
1/2 c Pink Beans, dried
1/2 c garbanzo/chick peas, dried
4 c Chicken Broth, Light & Fat Free, College Inn (50% less sodium)
2 c sliced mushrooms
5 c cubed Red Ripe Tomatoes
1-1/2 c chopped White Onion
1-1/2 c diced Celery
2 c carrots, chopped
4 medium red potatoes, peeled, cubed
1 tsp marjoram, dried
1 tsp basil, dried
1/2 tsp black pepper, crushed
1/2 tsp cayenne pepper
2 c cubed Zucchini
2 c cubed Summer/Yellow Squash,
2 c cubed Eggplant
1/2 head cabbage, chopped

Soak beans overnight in deep water (I soaked the black beans and small red kidney beans in one pan and the lighter beans in another pan to retain color contrast)
Rinse well and drain.
Spray crockpot with non-stick (I use the olive oil flavored one) and place the dark beans in with half (2 cups) chicken broth. Cook on high for 1 hour. Add the light beans, mushrooms, tomatoes, onions, celery, carrot & potato. Add spices. Cook on low about 3 hours.
Add squashes and cabbage, cook additional 2 hours on low.
Makes 6 quarts.
Serving size = 2 cups

Number of Servings: 12

Recipe submitted by SparkPeople user MRSHONEYC.