Meatball Cassoulet

  • Prep Time: 25 minutes
  • Cook Time: 8 to 9 hours (low) or 4 to 4 1/2 hours (high)
  • Servings: 4 servings
  • Rating:

Ingredients

  • 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

Directions

. 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.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.