3 (16-oz. ) cans red kidney beans, drained
3 (16-oz. ) cans chick peas (garbanzo beans), drained
3 (16-oz. ) cans cannellini beans, drained
3 (16-oz. ) cans great Northern beans, drained
1 tsp. salt
1 tsp. garlic powder
1 tsp. Italian seasonings
2 envelopes dry onion soup mix

Combine all ingredients in at least a 6-quart slow cooker.

Stir well, cover and cook on Low for 6-8 hours or on High for 3-4 hours.

*If you have a smaller slow cooker, you may use one can each of beans and cut seasonings in half.

Serves 8-10.