1 lb. turkey kielbassa
1 med. onion, chopped
1 lg. celery stalk, chopped
1 (16 oz.) can white Northern beans
1 (16 oz.) can baked beans
1 carrot, sliced thin
1 (14 oz.) can stewed tomatoes
1/2 tsp. thyme leaves
1 c. leftover cooked chicken, diced
1 tbsp. olive oil

Slice the kielbassa and brown lightly in a soup pot in olive oil. Remove kielbassa, set aside. In juices cook onion and celery until tender-crisp, stirring frequently. Add beans with liquid, carrots, tomatoes, thyme, chicken and kielbassa. Heat to boiling. Reduce heat to low; cover and simmer for about 1/2 hour. Serve with crisp dinner rolls on the side and a salad. Yields 8 servings.