1 lb. sausage
1 box scalloped potatoes
2 c. onions
2 c. green pepper
2 c. celery
2 c. carrots
1 tbsp. parsley flakes
1/2 tsp. thyme leaves
1/2 tsp. pepper
5 c. water
1 can evaporated milk
2 tbsp. butter (optional)
Salt to taste

Brown sausage, onions, and green pepper in skillet. Drain off fat. Cut vegetables, place in large pan with the 5 cups of water. Bring to a boil, then simmer until partially cooked. Add seasonings: pepper, thyme, and parsley flakes. When the vegetables are partially cooked, add the box of scalloped potatoes and the packet of seasonings which is included in the box. Cook for 20-25 minutes on medium heat. Test the potatoes and vegetables periodically for doneness. When the vegetables and potatoes are done, add the can of evaporated milk. If the soup has lost some liquid, add more to thin. Add 2 tablespoons butter to soup. Serve with hot French bread or crackers.