• 2 C. leeks, washed and finely sliced
• 2 parsnips, peeled and cut into 1/2 inch cubes
• 1 lb. Nueske's Kielbasa, thinly sliced
• 2 Tbsp. butter
• 1/2 small Napa cabbage, core removed, shredded
• 10 sage leave, cut in pieces
• 1 Tbsp. fresh thyme, chopped
• 2 C. sweet potato, cubed 1/2 inch
• 1 can (15 oz) chickpeas drained
• 4 C. chicken or vegetable broth
• salt to taste
• pepper to taste

Fry leeks, parsnips and kielbasa in butter over medium heat for 3 minutes. Add cabbage, herbs, sweet potato and chickpeas. Mix well. Add broth and bring to a boil. Reduce to simmer until sweet potato and parsnips are tender, approximately 20 minutes. Add salt and fresh ground pepper to taste.