1 (11 1/4 oz.) can condensed split pea soup
1 1/4 c. water
1 (10 oz.) pkg. frozen corn
1 (10 oz.) pkg. frozen peas and carrots
1 1/2 c. chopped, peeled potatoes (2 med.)
1 c. chopped tomato (1 med.)
1/2 c. chopped celery
1/4 c. chopped green pepper
1/2 lb. smoked bratwurst links, thinly sliced
1 1/2 tsp. dried dill weed
1 1/2 tsp. onion powder
1 1/2 tsp. chili powder

In a large kettle or Dutch oven, combine all ingredients. Cover and cook over medium to low heat until vegetables are thawed and mixture boils, about 10 minutes. Simmer, covered, for 25 to 30 minutes or until vegetables are tender. Makes 6 to 8 servings.

CROCKERY COOKER METHOD: In a 3 1/2 quart electric slow crockery cooker, combine all ingredients. Stir to mix well. Cover and cook on low setting for 4 to 8 hours or until vegetables are tender.