Bean and Squash Stew (Crock Pot)
Ingredients
- 2 cans (14 ounce) tomatoes, diced
- 1 can (15 ounce) red kidney beans, rinsed and drained
- 1 can (13 ounce) baby lima beans, rinsed and drained
- 2 cups squash, peeled, (butternut or acorn)
- 1 12 cups onions, chopped
- 1 12 cups bell peppers, chopped
- 2 teaspoons roasted garlic, minced
- 34 teaspoon Italian seasoning, dried
- salt and pepper
Directions
Combine all of the ingredients, except the salt and pepper in a slow cooker.Cover and cook on high for 4-5 hours.
Season to taste with salt and pepper.