Prep 10 mins
Cook 10 mins
I got this recipe from my aunt who got it from betterrecipes.com. 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.
- 32 ounces of chunk style hash browns (use half the bag. Use the plain ones)
- 1 (15 ounce) canof 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
- Cook mushrooms, onion and celery until just tender but still a slight bit crisp.
- Set aside.
- In dutch oven or large pot, combine the broth with the soups until soup is dissolved and add all the other ingredients except potatoes.
- Last, add the potatoes which have been thawed mostly. Sitr in gently.
- Simmer for about 10-15 minutes on lower heat (enough to gently bubble the soup).
- Serve with Garlic bread or Texas Toast or Rye Krisp Crackers.