Start by rinsing the beans thoroughly and draining the water. Sort through them carefully, removing any debris or damaged beans.
In a slow cooker, combine the beans with olive oil, chopped onion, garlic, carrots, celery, and your chosen broth or water. Add the bay leaves, smoked paprika, cumin, chili powder, oregano, and cayenne pepper if using. Season with sea salt and ground black pepper.
Cover the slow cooker and cook the mixture on high for 6 to 7 hours, or until the beans become tender.
Once the beans have softened, mix in the fire-roasted diced tomatoes, tamari or soy sauce, lemon juice, and the chopped kale. Cover again and allow it to cook for an additional 30 minutes on high to let the flavors meld.
Before serving, taste the soup and adjust the seasoning with more salt, pepper, or spices if needed.
Ladle the soup into bowls and, if desired, top with Slicing cheddar cheese, a dash of hot sauce, and a sprinkle of fresh parsley. This hearty soup pairs wonderfully with cornbread on the side. Enjoy!
ADVERTISEMENT
