Bean and Squash Stew (Crock Pot)

• 2 (14 ounce) cans diced tomatoes
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (13 ounce) can baby lima beans, rinsed and drained
• 2 cups peeled squash (butternut or acorn)
• 1 12 cups chopped onions
• 1 12 cups chopped bell peppers
• 2 teaspoons minced roasted garlic
• 34 teaspoon dried Italian seasoning
• salt and pepper

1. Combine all of the ingredients, except the salt and pepper in a slow cooker.
2. Cover and cook on high for 4-5 hours.
3. Season to taste with salt and pepper.

tomatoes, red kidney beans, baby lima beans, butternut, onions, bell peppers, garlic, italian seasoning, salt

Taken from www.food.com/recipe/bean-and-squash-stew-crock-pot-392918 (may not work)