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

Meanwhile, cut the sausage into ½ 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

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

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 ½ tsp ground cumin, quickly mix together, then add in 2 ½ 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

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

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