Rainbow Cabbage Stew

2 large onions, chopped (I used sweet)
2 lbs white cabbage, chopped
1 lb. red cabbage, chopped
2, 26 oz. cans Del Monte green pepper and onion pasta sauce
2, 14.5 oz. cans Del Monte basil, oregano, and garlic diced tomatoes, undrained
1-2 zucchini, cut in strips, like used in stir fry
1 c. carrots, sliced
1/2 c. celery, diced
1 green pepper, chopped
2 T. Tony Chachere's creole seasoning (or to taste)
1/2 head cauliflower, broken into small florets
1/2 head broccoli, broken into small florets
8 oz. fresh mushrooms, sliced
1 lb. smoked sausage, sliced

Place liner in 6 qt crockpot. Add pasta sauce and tomatoes. Add all veggies except broccoli, cauliflower, and mushrooms. Add sausage. Add seasoning. Cover and cook on low for 6 hours. Stirring occasionally. Add broccoli, cauliflower, and mushrooms. Cook additional 2 hours. This is a very hearty and filling stew (if you want it to be more of a soup, add some broth or water to it). I served it with homemade chicken salad.

*May add 2/3 c. rice or serve over rice, if desired. I didn't.
**We had recently been to a Parkinson's support group meeting and the speaker had said that people needed to "eat the rainbow" more, so that's what inspired me to come up with this recipe.
***Other veggies may be used or substituted as you desire. I waited to add the broccoli, cauliflower, and mushrooms so they wouldn't get too mushy and might retain some of their color. May add beef or chicken broth, or water, if desired, I didn't add anything.

1st picture: before cooking started, a very colorful stew. This picture shows the broccoli, cauliflower, and mushrooms on it, but it was just to show the rainbow of color.

2nd picture: The stew was all mainly the same color, but the nutrients were still there which was what we were going for.