Bean and Sausage Soup

Ingredients

• 1 24-ounce can vegetable juice cocktail
• 1 15-ounce can chili beans with chili gravy
• 2 cups loose-pack frozen hash brown potatoes with onions and peppers
• 8 ounces fully cooked Polish sausage or fully cooked smoked turkey sausage, halved lengthwise and sliced 1/4 inch thick
• 1/2 cup shredded cheddar cheese

Instructions

1. In a large saucepan combine juice cocktail, undrained beans, potatoes, and sausage. Bring to boiling; reduce heat. Simmer for 10 minutes or till potatoes are tender and mixture is heated through. Sprinkle each serving with some of the cheese.
2. Microwave directions: In a 2-quart casserole combine half of the vegetable juice cocktail and the potatoes. Micro-cook, covered, on 100% power (high) for 10 minutes or till potatoes are tender, stirring once. Add remaining vegetable juice cocktail, undrained beans, and sausage. Cook, uncovered, on high for 8 to 10 minutes or till heated through. Sprinkle each serving with some of the cheese.