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

1. 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.

Makes 4-5 servings