Step 1

Heat a large deep fry pan or stock pot with a medium heat and add in 3 tbsp extra virgin olive oil

Step 2

Meanwhile, cut the sausage into 1/2 inch (1.25 cm) thick rounds, roughly chop the onion, roughly chop the garlic, cut the carrot into large chunks and finely chop the green bell pepper

Step 3

After heating the olive oil for 3 to 4 minutes, add in the pieces of sausage, mix with the olive oil, once the pieces of sausage are lightly sauteed, about 5 minutes, remove from the pan and set aside

Step 4

Using the same pan with the same heat, add in the chopped vegetables, mix with the olive oil, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and 1/2 tsp ground cumin, quickly mix together, then add in 2 1/2 cups canned kidney beans (drained & washed), season with sea salt & black pepper and add the sausages back into the pan, gently mix together, then add in 2 cups vegetable broth and 1 bay leaf, turn up to a high heat

Step 5

Once the broth comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 10 to 15 minutes, then remove from the heat

Step 6

Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!