• 1 lb Soldier Beans
• 1 lb Carrots, diced
• 1 Yellow Onion, diced
• 1-2 Scarlet Turnips, diced
• ½ bunch Kale, stems removed and chopped
• Shaved Parmesan
• 1 Yellow Onion, diced
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 can Crushed Tomatoes
• Olive Oil
• Sea Salt and Pepper

If you have time the night before, soak beans in a large bowl of water. It will reduce the cooking time quite a bit. Once soaked, drain and rinse beans well before cooking. 

In a soup pot, combine onion, carrots and turnip and sauté for five minutes until golden. Add beans along with crushed tomatoes, kale and just enough water to cover. Season with sea salt, pepper, cumin and chili powder. Lower heat and simmer until beans are meltingly tender, 1-2 hours. At this point, I like to take a cup or two of beans out of the pot and purée them until smooth, then add them back in. It will add some body to the chili. You can also mash them with a potato masher. Season with sea salt and pepper, to taste, and garnish with a drizzle of olive oil and a sprinkle of cheese, if desired.