Bean and Squash Stew (Crock Pot)

Ingredients

• 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

Instructions

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.