Bone broth can be made in advance and frozen or started 24 hours in advance. Another option is to use 4 quarts store bought organic broth.
Add broth to slow cooker. Turn cooker on to time you desire. I used the six hour time.
Chop tomatoes, and add to broth along with the juices.
Brown Sausage in large frying pan with oil.
Remove sausage to a dish, and add celery, carrots, onion, cabbage to pan.
Sauté lightly for just a few minutes to open up flavors. You are not fully cooking.
Add sausage, and vegetables,(except for kale) to broth.
Rinse beans with cold water. Drain. Add to broth.
Add 2 tablespoons Spectrum Cayenne® Pepper Olive Oil
Add in a handful of parsley, bay leaf, 1 teaspoon salt, 1 teaspoon black pepper.
Cook in slow cooker for 4 to six hours. I chose six hours.
Stovetop Option: Cook on low for at least 2 hours making sure cabbage is cooked through.
Remove ribs from kale. Chop. Add to soup about twenty minutes prior to serving., so that kale is not overcooked.
Taste for seasoning. Add more salt and pepper as needed.
Garnish with chopped parsley.
Serve with Spectrum® Cayenne Pepper Olive Oil and grated cheese.