In a 6-8 quart heavy pot, heat oil, then add mirepoix, thyme, smoke seasoning & pepper; cook until onions are translucent. Add sausage; warm through. Add broth; stir to combine. Add beans, chard and salt; cover and cook until chard reaches desired tenderness: about 15-30 minutes. Before serving, discard thyme, add vinegar; taste & adjust seasoning. Soup's on!