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Knife and Fork Soup

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

In 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 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 thick soup into large soup bowls. Serve with crusty bread and mustard. Makes 3 quarts. 6 (2 cup) servings.

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