6 Servings (about 1 1/2 cups each)
small new potatoes, cut into halves
onion, cut into thin wedges
fresh mushrooms, cut into halves
(14.5 ounces each) diced tomatoes, undrained
(8 ounces) tomato sauce
ground black pepper
Salt to taste
Cut kielbasa into ½” slices; set aside. Cook potatoes in a medium pan of boiling water until just barely tender, about 10 minutes; drain and set aside.
Heat oil in 4-5 quart pan over medium-high heat until hot. Add carrots, onion, celery, and garlic; cook stirring frequently for 5 minutes or until tender. Add mushrooms, tomatoes, tomato sauce, oregano and pepper. Bring to a boil; reduce heat to medium-low, cover and cook 20 minutes.
Stir in kielbasa and cooked potatoes; cook stirring occasionally for 15 minutes or until heated through. Add salt to taste.