Slow Cooker Vegetable Bean Soup

• 2 cans (14-1/2 ounces each) petite diced tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 can (8 ounces) tomato sauce
• 1 cup chopped green pepper
• 1 cup chopped zucchini
• 3/4 cup water
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tablespoons chili powder
• 4 teaspoons dried oregano
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 bay leaves

1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.

tomatoes, kidney beans, whole kernel corn, garbanzo beans, black beans, tomatoes, tomato sauce, green pepper, zucchini, water, onion, celery, chili powder, oregano, garlic, ground cumin, pepper, salt, bay leaves

Taken from www.tasteofhome.com/recipes/slow-cooker-vegetable-bean-soup/ (may not work)