1/4 c. oil
1/3 c. sliced green onions
2 lg. carrots, diced
2 stalks celery, chopped
2 (16 oz.) cans sliced tomatoes
2 tsp. salt
2 tsp. Italian seasoning
2 cloves garlic, minced
2 (15 oz.) cans garbanzo beans
2 (15 oz.) cans lima beans, drained
2 cans Great Northern beans
2 cans red kidney beans
1 (8 oz.) pkg. Monterey Jack cheese, sliced (cheese can be optional)

Heat oil in a large kettle; saute green onions and garlic for 3 minutes. Stir in carrots and celery; saute for 2 minutes. Drain liquid from tomatoes into vegetables and cook, stirring constantly, until liquid almost evaporates. Stir in salt and Italian seasoning. Add drained lima beans, garbanzo beans, Great Northern beans, kidney beans and tomatoes. Stir to blend well.

Spoon into a 12-cup casserole. Bake at 350 degrees for 50 minutes. Remove cover, arrange cheese slices on top, and bake for 10 minutes longer. Serves 8.