Quick Kielbasa-Bean 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
• 12 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

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.
5. Sitr in gently.
6. Simmer for about 10-15 minutes on lower heat (enough to gently bubble the soup).
7. Serve with Garlic bread or Texas Toast or Rye Krisp Crackers.

browns, carrots, onion, celery, peas, white button mushrooms, vegetable broth, water, garlic, onion powder, kielbasa, bean with bacon soup

Taken from www.food.com/recipe/quick-kielbasa-bean-soup-315155 (may not work)