Fumbling Toward Culinary Talent: Slow Cooker Vegetable & Bean Stew

Crock pots are wonderful machines. Just dump some stuff in them and slow cook away. What follows is a recipe for some vegetable stew.

Ingredients
1 46 oz. can of tomato juice
3 cans of diced tomatoes with basil, garlic, and oregano
1 can of beefy mushroom soup (or French onion might work well too)
1 zucchini, chopped into medium-sized chunks
1 yellow squash, medium-sized chunks
Half of a green cabbage, chopped well
2 small cans of baby lima beans, drained and rinsed
1 can of northern beans, drained and rinsed
1 can of red kidney beans, drained and rinsed
Half of a yellow onion, chopped finely and sautéed until brown
4 cloves of garlic, chopped finely
Strong smidge of ground cumin
Strong smidge of chili powder
Smidge of Penzey's Northwoods seasoning
Salt and pepper to taste

Process
Dump all of the juice and tomatoes into the crock pot. Chop the vegetables and combine into the pot. Add all of the drained beans into pot also. 

Brown the onions, take them off the heat, and add the garlic for a few minutes. Dump those aromatics into the slow cooker. 

Add the seasonings. Cook on low for 8-9 hours.