reduced fat Polish Kielbasa -- sliced 1/2 inch thick
2
tablespoons
apple cider vinegar
2
teaspoons
dill weed
1/2
teaspoon
pepper
Preparation:
In a crock pot or slow cooker, stir together the chicken stock and cream
of mushroom soup until smooth. Add remaining ingredients. Cover and cook
on low-heat setting for 8 to 10
hours or until the raw vegetables are tender.
