Cassoulet is a rustic stew from France that's traditionally made using white beans and a variety of meats. Work-saving frozen meatballs and a crock pot make this version extra easy! Navy or cannelli (white kidney) beans are tasty options as well. I used chick peas because that's what I had on hand and that's what my family likes.
2 15 oz cans Garbanzo beans, rinsed and drained
4 cups vegetable or tomato juice
12 oz frozen cooked Italian meatballs, thawed
8 oz cooked smoked turkey Polish sausage, sliced (Jennie O's is my favorite)
1 finely chopped carrot
1 finely chopped celery stalk
1 cup chopped onion
1 tbsp Worchestershire sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp paprika
Combine all ingredients into a slow cooker and cook on low 8-9 hours or high 4-5 hours.