Swis chard soup and other greens.

So I signed up for local veggie delivery, which made my other half a bit jealous. He has beautiful garden right in our backyard and I was never really good at harvesting.
This kind of makes it a bit easy and with jealousy, we are approaching self sustainability.
Anyway now we are running into issue of having way too much swiss chard, both in the garden and in our weekly delivery. So far we tried to eat it in the form of swiss chard omelet, or swiss chard curry, and Tomas also made radish leaves into pesto (Great recipe from our regular idea contributor Christina). But spring and all the unusual moisture we are having provides us with more greens than we can eat. Almost.
There is soup!
I started with the following recipe for
SHCHAV - RUSSIAN SWISS CHARD SOUP (as with all usual ingredients, I get recipe online or in some cookbook) and then started cooking.
I added
Garlic, onion and beet leaves (one small rutabaga that Tomas brought from garden and asked me to use up) and added some celery we still had in fridge. And skipped flour and milk.Although I did not quite measure anything here is the scoop:

Ingredients:
1/2 onion
2 celery stalks
1 small rutabaga
Beet and swiss chard leaves (small bucket full, chop stalks separately from leaves)
1 almost whole garlic (coarsely chopped)
pich of salt and black pepper
1/4 tsp thyme (that is what my eye fell on and sounded good at the moment)
1 pint of chicken soup (leftover 1/2 of box I had in fridge)
extra water to make right consistency

I sauteed onions in butter,when they were nice translucent and golden I started adding the rest of the ingredients:
celery, rutabaga and leafy stalks cut up (this was great hint from original recipe start with stalks) let it sautee for 3 minutes,
add garlic stir about minute and finally add chopped green leaves.
sautee until wilted about 2-3 minutes more or until it looks that if you cook it any longer it will start burning and sticking to the bottom of the pot (whichever is less)
pour the chicken broth over and rinse the box with some water and pour that in the soup as well.
add salt
cook for 10-15 minutes.
add black peper and thyme just before finishing.

let cool a little.

if desired mix on slow speed so there are still some chunks - makes lovely crunchy soup.

you can serve with dollop of sour cream and some extra herbs
I just poured into a cup and gobbled up.

Note: beet stalks gave the soup beautiful red green color (at least until I run it through mixer)