Ingredients

Instructions

1. 1

   Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

2. 2

   Add the sliced kielbasa sausage and cook for 5-7 minutes until browned and fat has rendered.

3. 3

   Add the diced onion and carrot slices to the pot. Sauté for about 5 minutes until the onions are translucent and soft.

4. 4

   Stir in the minced garlic, smoked paprika, and tomato paste. Cook for 1 minute, stirring constantly to prevent burning, until fragrant.

5. 5

   Pour in the broth and scrape up any browned bits from the bottom of the pot. Add the rinsed beans and the bay leaf.

6. 6

   Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes to allow the flavors to meld and the broth to thicken slightly.

7. 7

   Remove the bay leaf. Taste the stew and season with salt and black pepper as needed.

8. 8

   Ladle into bowls and serve hot, garnished with fresh parsley and crusty bread.