In a small saucepan, combine crumbled vegetable bouillon, ground cumin, minced garlic, chili powder, ground turmeric, dried oregano, dried basil, and ground red pepper.

Heat over low heat until aromatic, approximately 1-2 minutes.

Add water to the saucepan.

Bring the mixture to a simmer, then remove from heat.

In a slow cooker, combine rinsed black beans, rinsed dark red kidney beans, vegetarian baked beans, diced tomatoes, diced onion, diced celery, diced carrot, and trimmed and cut green beans.

Pour the spice mixture from the saucepan into the slow cooker.

Stir to combine all ingredients thoroughly.

Cook on High setting for 6 to 8 hours, or until vegetables are tender.

If desired, stir in coconut milk.

Reduce the slow cooker heat to Low.

Continue cooking for at least 30 minutes to allow flavors to meld.