ITALIAN SAUSAGE AND VEGETABLE STEW

1 lb Italian sausage, cut into bite-size pieces
1 pkg (16-oz) frozen vegetable mix of onion, and colorful bell peppers
1 can (14.5-oz) diced Italian-style tomatoes
2 medium zucchini, sliced
1 jar (4.5-oz) sliced mushrooms, drained
4 garlic cloves, minced
2 tbsp tomato paste
1/4 tsp basil

Brown the sausage in a large skillet; drain.

Add the sausage to a slow cooker or crockpot along with the frozen vegetables, tomatoes with the juice, zucchini, mushrooms, and garlic.  Place lid on cooker and cook on low setting for around 4 hours until zucchini is tender.

Stir the basil into the tomato paste; stir mixture into the other ingredients in the cooker.  Replace the lid and cook another 30 to 45 minutes until the juices have thickened.

Yield: 6 cups

Note:  Goes great with Italian or Garlic Bread.