12 ounces cooked polish kielbasa, sliced into 1/4-inch rounds
1 cup sauerkraut
1 (15 oz) can dark red kidney beans, drained and rinsed
1 medium yellow onion, chopped
2 teaspoons garlic powder
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4-6 cups low sodium chicken broth
2 tablespoons unsalted butter
2 bay leaves
1 tablespoon olive oil, drizzled as garnish
Melt butter over medium heat in a large pot. Add onions and sauté until translucent, about 5 minutes.
Add garlic powder, paprika, salt and pepper and cook until fragrant, about 1 minute. Add kielbasa to pot.
Pour chicken broth into pot and bring to a simmer (4 cups for a thicker soup, 6 cups for a thinner soup). Add sauerkraut, bay leaves and beans and cook 10 minutes or until beans are al dente and flavors have developed. Drizzle with olive oil to serve.