I used leftover veggie broth and chicken broth (about 5 cups total) and three cups of water. Because I used broth I didn't use as much salt. In addition, I used yams (because I'm not eating white starches at this time) and I don't like chick peas so I opted for lima beans. Lastly, I had farmers market mustard greens that I had blanched and froze, so I used those over the chard. Excellent! This is a great foundation recipe so you can interchange ingredients as necessary. Also, use some of your cooking skill and think about your palate. If you like salter food, add salt, if you like spicier food, add spice, etc. I will be making my version of this recipe again!