This kielbasa and bean soup is a great way to include chard and other garden greens in your diet, and is perfect for fall or winter.
4 cups chicken broth
1 16 oz can great northern beans
1 16 oz can of pinto beans
OR the equivalent of home-cooked beans (about 2 sour cream containers full).
5 cups chopped Swiss chard, including greens and stems.
1 double handful of leek green part, chopped (I don’t get why all the recipes say “white part only, the entire thing is edible, just chop it finer)
4 cloves garlic (I grow tons of the stuff, so I use it in EVERYTHING).
1 large tomato, chopped
8 – 14 oz kielbasa, sliced.
Brown and cook kielbasa in a skillet, add water to pan and scrape up all the brown bits and roux.
Add everything to soup pot, bring to boil, lower to simmer, cook until it’s soup (about an hour).