Recipe

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• 32 oz of chunk style hash browns (use half the bag. use the plain ones )
• 1 (15 oz) can of sliced carrots, drained
• 1 medium onion, chopped
• 1/2 cup thinly sliced celery
• 1 (15 oz) can peas, drained
• 10 white button mushrooms, sliced
• 2 (15 oz) cans swanson vegetable broth
• 1 cup water
• 1 tsp garlic powder
• 1 tsp onion powder
• 8 oz kielbasa , cut in half. slice 1 half into thin circles and put away the other for another time
• 2 (10 3/4 oz) cans bean with bacon soup, undiluted

• 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.