Ingredients
1
tablespoon butter or margarine
3
cups coleslaw mix (from 16-oz bag)
1
medium onion, coarsely chopped (1/2 cup)
1
stalk celery, sliced (1/2 cup)
1/2
teaspoon caraway seed
3/4
lb cooked kielbasa, quartered lengthwise, then cut into 1/2-inch slices
3
cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/4
teaspoon coarse ground black pepper
Preparation
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.
