1 1/2 lb. smoked sausage, cut into 2 inch pieces or bite size
1 c. thinly sliced carrots
1 c. sliced celery
1 (1 1/2 oz.) env. dry onion soup mix
2 tbsp. sugar (or less)
1 tsp. salt
6 c. boiling water
1 (28 oz.) can tomatoes
1 (5.5 oz.) pkg. dehydrated hash browns with onions
1 (10 oz.) pkg. frozen sliced green beans
1/4 tsp. oregano leaves
1/4 tsp. hot pepper sauce

In a 4-6 quart Dutch oven, combine sausage, carrots, celery, onion soup mix, sugar and salt. Add boiling water, stir. Heat to boiling, reduce heat and simmer, covered, 10 minutes. Mix in tomatoes breaking up with a large spoon. Add hash browns, green beans, oregano, and hot pepper sauce. Heat to boiling. Reduce heat and simmer, covered, 30- 40 minutes, or until vegetables are tender. Stir once or twice. Ladle the thick soup into large soup bowls. Serve with crusty bread and mustard. Makes 6 servings. This recipe got my picture into the Orlando Sentinel a few years ago. The longer this soup sits, the better.