Ingredients

• 1  16-ounce can pinto beans
• 2  16-ounce cans navy beans
• 2  16-ounce cans black beans
• 1  16-ounce can kidney beans
• 3 pounds cooked turkey, cubed  (ham could be substituted)
• 2-3   6-ounce packages frozen shoepeg corn
• 28-ounce can diced tomatoes
• 1 cup onion, diced
• 4-5 stalks celery, diced
• 3 1-ounce packages ranch salad dressing mix
• 1   1/4 ounce package taco seasoning mix
• 3  14 1/2- ounce cans chicken broth
• salt and pepper to taste

Directions

1. Drain and rinse all beans; combine with remaining ingredients except broth in a 6-1/2 quart slow cooker.  Mix thoroughly.
2. Add enough broth to cover ingredients.
3. Cover and cook on low setting for 8 hours or on high setting for 4 hours.
4. Serves 10-12
5. NOTE:  One more can each of pinto and kidney beans can be used if your cooker is large enough.