Smokey-Spicy Beans and Greens Soup

¾c very small dry dark red beans

½t baking soda

1t smokey sea salt if no meat is used

-optional- ½# chopped smoked ham or

-Hillshire Farm Lit'l Smokies

3 carrots

1 yellow onion

1 big clove of elephant garlic

1-2T extra virgin olive oil

1-2T Balsamic vinegar

½ big bunch of kale

-optional- 1 can petite diced tomatoes

1-3 bay leaves

1-2t ground rosemary

1t Penzey's Black and Red Pepper

-optional- 1-2c cooked rice

Put beans in a small pot, picking out any odd ones or small stones. Cover with water. Boil, rinse, drain and repeat twice. On the second time, add baking soda and smokey sea salt. After bringing to a boil, do not drain and rinse. Turn off heat and let beans soak up the water for a hour. Drain and rinse with cold water then set aside until later.

In a five-quart soup pot, saute' chopped-sliced carrot, onion and garlic in the olive oil-vinegar mix. When onions are almost translucent, add chopped kale, stir and cook a few more minutes. Check flavors then add six cups of water (or chicken stock, vegetable stock, if more flavor is needed). Season and simmer an additional hour to blend the flavors and finish cooking the vegetables. Add beans, heat and serve. . .Lin