Methods:
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.
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