1 cup dried lima beans or kidney beans
1 cup dried great northern beans
1 cup dried garbanzo beans
4 1/2 cups water
1 bag baby carrots
1 onion, chopped
3 garlic cloves, minced
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 14 ounce can diced tomatoes, undrained
Cover beans with cold water in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat, cover and let sit for 1 hour. Drain beans. Combine drained beans, 4 1/2 cups water, carrots, onion, garlic and seasonings except salt and tomatoes in 3 1/2 to 4 quart slow cooker. Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8 to 9 hours or until beans and vegetables are tender. Stir in tomatoes and salt, cover and cook 1 hour longer on low. Remove bay leaf before serving. 4 servings.
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