Directions

1. Heat oil in a large skillet over medium heat. Cook the sausage until well browned, 5 to 7 minutes.
2. Stir in the onion; cook and stir until lightly browned, 5 to 7 minutes more.
3. Remove the sausages, and cut them into 1 1/2-inch to 2-inch pieces.
4. Pour the beef stock, tomatoes, tomato puree, and hot sauce into the skillet with the onion and bring the mixture to a simmer, scraping up any brown bits from the bottom.
5. Place the carrots into a slow cooker, followed by the garbanzo beans and kidney beans.
6. Arrange the sausage pieces on top.
7. Pour the sauce from the skillet into the slow cooker.
8. Cook on Low for 4 to 6 hours.