Fall Vegetable Soup

A great  recipe for a fall evening

Fall Vegetable Soup

2 lbs fully cooked sausage rings or links, cut into chunks
1 small head of cabbage, chopped
3-4 potatoes, in jackets or peeled, cubed
3-4 carrots, sliced
2 stalks of celery, chopped
1 onion, chopped
1 tsp. salt, 2 tsp. if you do not use any meat
1/2 tsp. pepper
1/4 cup butter
3 cups water

Cook in a five quart crock pot. You can add more vegetables if you have the space. Cook on high 4-6 hours.

Before serving stir in one cup or more of warmed milk and 1/4 cup of fresh parsley or 1 tbsp. dried parsley.

If you are short on time or are accustomed to using prepared foods, you could probably use a package of frozen hash-browns and packaged, shredded carrots and cabbage. We have our own potatoes, carrots and onions from the garden, so I use those.