2 tablespoons butter, divided
1 large onion, chopped
12 ounces smoked sausage such as kielbasa or andouille, cut into 1/2 inch slices
1 bay leaf
8 cups chicken broth
3 tablespoons tomato paste
1/2 savoy cabbage, shredded
4 medium tomatoes, chopped
2 14 ounce cans butter beans, drained
salt and black pepper
Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 3 to 4 minutes or until golden. Place in slow cooker. Melt remaining 1 tablespoon butter in the same skillet; cook sausage until brown on both sides. Add to slow cooker. Place chicken broth, tomato paste, cabbage and bay leaf in slow cooker; stir well to combine. Cover; cook on low 4 hours or high 2 hours. Add tomatoes and beans; season with salt and pepper. Cover; cook 1 hour until heated through. Remove and discard bay leaf. Serves 6.
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