Knife And Fork Soup

• 1 1/2 lb. smoked sausage links, cut into 2-inch pieces
• 1 c. thinly sliced carrots
• 1 c. sliced celery
• 1 1/2 oz. dry onion soup mix
• 2 Tbsp. sugar
• 1 tsp. salt
• 6 c. boiling water
• 1 large can tomatoes
• 1 (28 oz.) pkg. dehydrated hash browns with onions
• 1 (10 oz.) pkg. frozen sliced okra or green beans
• 1/4 tsp. oregano leaves
• 1/4 tsp. hot pepper sauce

1. In a 4 to 6 quart Dutch oven combine sausage, carrots, celery, onion soup mix, sugar and salt.
2. Add boiling water; stir.
3. Heat to boiling; reduce heat and simmer, covered, 10 minutes.
4. Mix in tomatoes, breaking up; add hash browns, okra, oregano and hot pepper sauce.
5. Heat to boiling.
6. Reduce heat and simmer, covered, 30 to 40 minutes or until vegetables are tender.
7. Stir once or twice.
8. Ladle the thick soup into large soup bowls.
9. Serve with crusty bread and mustard.

sausage, carrots, celery, onion soup, sugar, salt, boiling water, tomatoes, onions, okra, oregano leaves, hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244380 (may not work)