Quick Kielbasa-Bean 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. 1

   Cook mushrooms, onion and celery until just tender but still a slight bit crisp.

2. 2

   Set aside.

3. 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. 4

   Last, add the potatoes which have been thawed mostly. Sitr in gently.

5. 5

   Simmer for about 10-15 minutes on lower heat (enough to gently bubble the soup).

6. 6

   Serve with Garlic bread or Texas Toast or Rye Krisp Crackers.