Swiss Chard Andouille Sausage Soup

1 (sliced into thin circles)

1 Swiss chard (large bunch, remove and dice the stems, chop leaves into bite size pieces or rough chiffonade)

1 large white onion (diced same size as chard stems)

1 cube chicken bouillon

1 crushed sage

1 garlic salt (add to taste)

4 water (or more to make a more brothy soup)