1 tbsp Vegetable oil 15 mL
2 lb Italian sausage, sliced 1 kg
2 Onions, chopped 2
4 Carrots, cut in chunks 4
2 Garlic cloves, minced 2
1 Can (19 oz/ 540 mL) Italian stewed tomatoes 1
2 cups Chicken stock 500 mL
1/4 cup Tomato paste 50 mL
2 tsp Dried Italian herb seasoning 10 mL
1/4 cup Each all-purpose flour and water 50 mL
1 Sweet green pepper, chopped 1

In large nonstick skillet, heat vegetable oil over medium-high heat. Brown Italian sausage, in batches.

Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.

Add carrots, onions, garlic, tomatoes, chicken stock, tomato paste, and Italian herb seasoning. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Whisk flour with water; whisk into cooker. Stir in green pepper. Cook on high for 15 minutes.