Ratatouille Bean Stew

• 1 cup dried garbanzo beans
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) chicken broth
• 1 (4 1/2 ounce) jarslice mushrooms
• 14 teaspoon salt
• 1 large zucchini, sliced
• 1 medium red bell pepper, cut into pieces
• 1 teaspoon dried Italian seasoning
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained

1. Soak bean as directed on pkg.
2. for 6 to 8 hours.
3. In 3 1/2 quart slow cooker, combine garbonzo beans, onion, garlic, broth, mushrooms and salt; mix well.
4. Cover; cook on low setting for 10 to 12 hours.
5. About 35 minutes before serving, stir in zucchini, bell pepper, italian seasoning and tomatoes.
6. Cover; cook on high setting an additional 30 to 35 minutes or until vegetables are tender.

garbanzo beans, onion, garlic, chicken broth, mushrooms, salt, zucchini, red bell pepper, italian seasoning, italianstyle diced tomatoes

Taken from www.food.com/recipe/ratatouille-bean-stew-324370 (may not work)