Ingredients:
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
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