Meatball Cassoulet
2 15-ounce cans Great Northern beans, rinsed and drained
2 cups tomato juice
1 12-ounce package frozen cooked Italian meatballs, thawed
8 ounces cooked smoked turkey sausage or Polish sausage, halved
lengthwise and sliced
1 cup finely chopped carrot
1 cup chopped celery
1 cup chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
In a 3-1/2- or 4-quart slow cooker, combine beans, tomato juice,
meatballs, sausage, carrot, celery, onion, Worcestershire sauce,
basil, oregano, and paprika.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat
setting for 4 to 4-1/2 hours.
Makes 4 or 5 servings.
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