In a Dutch oven or soup kettle, cook and crumble sausage over medium heat until on longer pink; drain. Add onions and cook until soft.
Add rest of ingredients to kettle and bring to a boil. (If you are using a crock pot transfer meat and onion and add the rest of the ingredients to the crock pot. Let cook on low until vegetables are tender or approximately 1 to 1-1/2 hours Can leave it on all day if you need to, it just gets better with time!).
Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.