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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this recipe from my aunt who got it from . I adjusted it to our taste buds and it turns out great. It get thicker and tastes even better the next day. I made it a couple of times and used shredded cooked cabbage in in. Another time, I added some drained sauerkraut and it was good that way too. The base for the soup is canned bean with bacon soup. Ingredients:
32 ounces of chunk style hash browns (use half the bag. use the plain ones) |
1 (15 ounce) can of sliced carrots, drained |
1 medium onion, chopped |
1/2 cup thinly sliced celery (sliced in half moon shapes) |
1 (15 ounce) can peas, drained |
10 white button mushrooms, sliced |
2 (15 ounce) cans swanson vegetable broth |
1 cup water |
1 teaspoon garlic powder |
1 teaspoon onion powder |
8 ounces kielbasa, cut in half. slice one half into thin circles and put away the other for another time |
2 (10 3/4 ounce) cans bean with bacon soup, undiluted |
Directions:
1. Cook mushrooms, onion and celery until just tender but still a slight bit crisp.
2. Set aside.
3. In dutch oven or large pot, combine the broth with the soups until soup is dissolved and add all the other ingredients except potatoes.
4. Last, add the potatoes which have been thawed mostly. Sitr in gently.
5. Simmer for about 10-15 minutes on lower heat (enough to gently bubble the soup).
6. Serve with Garlic bread or Texas Toast or Rye Krisp Crackers.
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