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Prep 15min
Total6hr45min
Ingredients13
Servings6
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Ingredients
1
(15.5-oz.) can butter beans, drained
1
(15.5-oz.) can great northern beans, drained
1
(15-oz.) can garbanzo beans (Chickpeas), drained
1
(14.5-oz.) can stewed tomatoes, undrained, cut up
1
cup finely chopped carrots
1
cup chopped onions
2
garlic cloves, minced
2
teaspoons dried parsley flakes
1
teaspoon dried basil leaves
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/8
teaspoon pepper
1
bay leaf
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Steps
1
In 3 1/2- to 4-quart slow cooker, combine all ingredients. Cover; cook on high setting for 30 minutes.
2
Reduce heat to low. Cook 5 to 6 hours or until vegetables are tender. Remove bay leaf.
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To bake in oven, combine ingredients in ungreased 2-quart casserole. Bake at 350°F. for 35 to 45 minutes.
Thyme, a member of the mint family, is related to basil, marjoram and oregano. The stems of the plant are twiglike with small oval leaves. For most dishes, strip leaves from stems, though whole sprigs can be used in soups and stews if they're removed before serving. Thyme blends well with other herbs, enhancing but not overpowering them. The slightly pungent, spicy flavor is especially good with dried bean recipes. Dried thyme is available in whole-leaf or ground versions.
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Nutrition Facts
Serving Size:1 Cup
Calories
210
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
690mg
29%
Total Carbohydrate
37g
12%
Dietary Fiber
10g
40%
Sugars
5g
Protein
11g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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