Step 1

Cook bacon in a dutch oven or soup pot on medium heat. Remove bacon with tongs and leave fat. (Alternatively, just heat olive oil or olive oil/butter combo in pan.)

Step 2

Crumble bacon and set aside.

Step 3

Add chopped carrot and onion to bacon fat (still over medium heat). Cook for about 4-5 minutes, stirring.

Step 4

Add garlic and stir for a minute or so longer.

Step 5

Add paprika, salt, cumin and crushed red pepper and stir for about 30 seconds.

Step 6

Turn up the heat and add broth and beans. Bring to a boil. Reduce to a simmer and cook for 20 minutes, stirring every now and then.

Step 7

Add kale and cover the mixture and simmer for about 10 minutes.

Step 8

Sprinkle in bacon crumbles (if desired) and stir.

Step 9

Top with desired toppings. Serve with pita, naan or crusty bread for a delicious meal.