Slow cooker recipe for hearty bean and vegetable soup

sooooo many vitamins

This soup gets tons of flavor from fresh, dried, and canned veggies and beans, and is high in with lots of assorted micronutrients. I am tagging this recipe as vegetarian, because you can very easily replace the chicken bouillon with vegetable or mushroom bouillon. Don't be intimidated by the long ingredient list. This is super fast to put together.

1/3 cup dried black beans
1/3 cup dried pinto beans
1/3 cup dried garbanzo beans
1/3 cup yellow split peas (if you can't find these, try brown lentils instead)
1/3 cup green split peas
5 cups water
2 carrots, thickly sliced
1 bell pepper, chopped
1/4 cup dried onion
2 T sodium free chicken bouillon
14 oz can diced tomatoes in juice
3 cloves of crushed garlic
1/4 cup white wine
1 t oregano
dash of black pepper

Combine all dried beans and pulses with the five cups of water the night before and allow them to soak. The following day, combine all ingredients in a 2 qt or larger slow cooker and cook on the low setting for 6 or 7 hours until beans and split peas are tender. Makes 8 cups. Nutrition info is for 1 cup.