• 12 oz Soldier Beans
• 2 Carrots, diced
• 1 Yellow Onion, diced
• ½ Turnip, diced
• ½ bunch Red Russian Kale, stems removed and chopped roughly
• ½ Jumi Cheese, grated
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 small can Crushed Tomatoes
• Olive Oil
• Sea Salt and Pepper

If you have time the night before, soak the beans in a large bowl of water. It will reduce the cooking time quite a bit.

In a soup pot, add the onion, carrots and turnip and sauté for five minutes until they turn golden. Add the beans to the pot along with the crushed tomatoes, kale and just enough water to cover. Season with sea salt, pepper, cumin and chili powder. Lower the heat and simmer until the beans are meltingly tender. 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.