1-1/2 cups ketchup 2 celery ribs, chopped 1 medium onion, chopped 1 medium green pepper, chopped 1 medium sweet red pepper, chopped 1/2 cup packed brown sugar 1/2 cup water 1/2 cup Italian salad dressing 2 bay leaves 1 tbsp cider vinegar 1 tsp ground mustard 1/8 tsp pepper 16 oz can kidney beans, rinsed & drained 15-1/2 oz can black-eyed peas, rinsed & drained 15-1/2 oz can great northern beans, rinsed & drained 15-1/4 oz can whole kernel corn, drained 15-1/4 oz can lima beans, rinsed & drained 15 oz can black beans, rinsed & drained

In a 5-qt slow cooker, combine first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves.