I will admit, this is not my recipe. I normally cook a recipe once and then as many times as needed to boost it up and make it mine. I found this in a check stand magazine from 1995. It is not only a good soup but a good camp soup.
3 Tablespoons butter
3 cups prepared coleslaw mix
½ cup onion, chopped
½ cup celery, chopped
1 teaspoon caraway seeds
4 cups reduced salt chicken broth
½ pound cooked, smoked sausage, sliced ¼ inch thick
2 medium apples, unpeeled, cored and diced
¼ teaspoon salt
¼ teaspoon pepper
Melt butter in a Deep, 12 inch Dutch oven over 8 to 10 charcoals. Add coleslaw mix, onion, celery and caraway seeds. Cook about 5 to 8 minutes or until vegetables are crisp-tender. Stir in remaining ingredients. Cook uncovered for 15 to 20 minutes or until thoroughly heated and flavors are blinded, stirring occasionally. serves 6.