Soak overnight in water:

2/3 cup each kidney and red beans
1/3 cup each pinto, black, lima, and garbanzo beans
1/3 cup each lentils
1/3 cup split and black eye peas

The next day, place beans in the crock of a slow cooker along with:

2 diced carrots
2 stalks diced celery
1 large chopped onion
1 bay leaf
2 tsp. thyme
1 tsp. minced garlic
5-6 cups water

Cook for 8 hours on low or 5 hours on high.

When beans are soft, add:

Sea salt and pepper to taste
1 can diced tomatoes
(do not add these ingredients before beans are soft or they will take much longer to cook)

Can also be flavored with a beef bone or a slice of all natural bacon (add to start of cooking).