Sausage Stew (crock pot)

1 pound Italian sausage
2 pounds kielbasa, halved lengthwise and cut into 1⁄2-inch pieces
1 cup peeled and chopped carrots
2 cups chopped onions
1 tablespoon minced garlic
1 cup dry white wine
3 cans (15 1⁄2 ounce each) Great Northern beans or white kidney beans, drained
2 cans (14 1⁄2 ounce each) diced tomatoes, with juices
1 teaspoon dried thyme leaves
2 large bay leaves
1⁄2 teaspoon ground cloves
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper

Over medium heat, squeeze Italian sausage from casing and cook sausage in large heavy skillet, breaking up sausage into small pieces. With a slotted spoon, transfer sausage to a 6 quart or larger slow cooker. Drain pan drippings.

Add kielbasa slices to same large skillet and cook 4 to 5 minutes, stirring frequently. With a slotted spoon, transfer kielbasa to the slow cooker and discard pan drippings.

To the same large skillet, add carrots, onions and garlic and cook until onions are soft. Stir vegetables into the slow cooker, blending all ingredients well.

Add all the remaining ingredients to the slow cooker and stir to combine.

Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours.

Remove bay leaves. Serve hot in soup bowls.

Servings: 8-10
Source: National Hot Dog and Sausage Council