Veggie-Sausage Cheese Soup

• 2 medium onions, finely chopped
• 1 each medium green and sweet red peppers, chopped
• 2 celery ribs, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
• 2 medium potatoes, diced
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (14-1/2 ounces) chicken broth
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2 medium carrots, sliced
• 1 cup whole kernel corn
• 1 cup sliced fresh mushrooms
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon dried basil
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon pepper
• 2 cups shredded sharp cheddar cheese
• 1 can (12 ounces) evaporated milk

1. In a large skillet, saute the onions, peppers and celery in oil until tender. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Stir in the sausage, potatoes, cream-style corn, broth, soup, carrots, corn, mushrooms, Worcestershire sauce, Dijon mustard and seasonings.Cover and cook on low for 6-8 hours or until vegetables are tender.
3. Stir in cheese and milk. Cook on low 30 minutes longer or until cheese is melted. Stir until blended.

onions, sweet red peppers, celery, olive oil, garlic, kielbasa, potatoes, creamstyle corn, chicken broth, condensed cream, carrots, whole kernel corn, mushrooms, worcestershire sauce, mustard, basil, parsley flakes, pepper, cheddar cheese, milk

Taken from www.tasteofhome.com/recipes/veggie-sausage-cheese-soup/ (may not work)