| 2 lbs. Potters Hot Sausage |
| 1/2 - 1 onion, chopped |
| 2 28-oz cans mushroom soup |
| 1 can (from above) milk |
| 1 can (from above) water |
| 3/4 tsp. Liquid Smoke |
| 3 large potatoes, diced |
| 8 oz frozen broccoli cuts |
| 8 oz frozen green beans |
| 8 oz. frozen corn |
| 8 oz. frozen cut okra |
| 3-4" hunk Velveeta Cheese |
| |
| Brown sausage, adding onion later to brown slightly.
Drain well. Add soup, liquids and Liquid Smoke and stir to mix well.
Add vegetables and simmer for 30 minutes. Lower heat slightly, add
cheese and warm until cheese melts. Stir well and serve. Note:
Veggie amounts are approximations - enough veggies should be used to make
the soup very hearty. |
|
