4 cups chicken broth
1 16oz can great northern beans
1 16oz can of pinto beans
OR the equivalent of home-cooked beans (about 2 sour cream containers full).
5 cups chopped Swiss chard
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
1 8oz 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).
Note: I totally recommend getting your kielbasa from Gibbs Butcher Block, they make it there, no preservatives or filler. Check their website, they usually have coupons, yay!