Step 1: Soak and Prepare the Beans

1. Soak the beans: Place the dried beans in a large bowl and cover them with water. Let them soak for at least 8 hours or overnight. Drain and rinse before cooking.
   • Quick soak option: If you’re short on time, bring the beans and water to a boil, let them boil for 2 minutes, then remove from heat and let them soak for 1 hour. Drain and rinse after soaking.

Step 2: Sauté the Vegetables

1. In a large pot, heat the olive oil or butter over medium heat.
2. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until they begin to soften and the onions become translucent.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Add the Beans and Broth

1. Add the soaked and drained beans to the pot.
2. Pour in the chicken or vegetable broth, ensuring the beans are fully submerged in the liquid.
3. Add the bay leaf, thyme, smoked paprika, cumin (if using), salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 60-75 minutes, or until the beans are tender. Stir occasionally to prevent the beans from sticking to the bottom of the pot.

Step 4: Blend Part of the Soup

1. Once the beans are tender, remove the bay leaf from the soup.
2. Use an immersion blender to partially blend the soup directly in the pot, or transfer about 2 cups of the soup to a blender and puree until smooth. This step gives the soup its creamy texture while still leaving plenty of whole beans for a hearty bite.

Step 5: Add Cream and Finish

1. Stir in the heavy cream (or milk) and let the soup simmer for another 5 minutes to warm through.
2. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 6: Serve the Soup

1. Ladle the creamy bean soup into bowls and garnish with freshly chopped parsley for a burst of color and flavor.
2. Serve hot with crusty bread, cornbread, or a simple side salad.