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Ingredients
1 Tablespoon butter or margarine
3 Cups coleslaw mix (from 16 oz bag)
1/2 Cup onion, coarsely chopped
1/2 Cup celery, sliced
1/2 Teaspoon caraway seed
3/4 Pound kielbasa, quartered lengthwise, then cut into 1/2" slices, cooked
3 Cups frozen southern-style diced hash brown potatoes
3 1/2 Cups chicken broth
1/4 Teaspoon coarse ground black pepper
Instructions
In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.