Sausage, Butter Beans, and Cabbage Soup

2 tbsp butter, divided
1 lg onion, chopped
12 oz smoked sausage such as kielbasa or andouille, cut into 1/2 inch slices
8 cups chicken broth
1/2 head savoy cabbage, coarsely shredded (Green cabbage may be substituted)
3 tbsp tomato paste
1 bay leaf
4 medium tomatoes, chopped
2 cans (14 oz each) butter beans, drained
salt and black pepper, to taste

1. Melt 1 tbsp butter in large skillet over medium heat. Add onion; cook and stir 3-4 minutes or until golden. place in 3 1/2 to 4 quart crockpot.

2. Melt remaining 1 tbsp butter in same skillet; cook sausage until brown. Add to crockpot.

3. Place chicken broth, cabbage, tomato paste and bay leaf in crockpot; stir until well blended. Cover; cook on low 4 hrs or high 2 hrs.

4. Add tomatoes and beans; season with salt and pepper. Cover; cook on High 1 hr or until heated through. Remove and discard bay leaf.

Makes 6 servings