Reduce the heat to low. Add the garlic, smoked paprika, chili powder, thyme, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly. If needed, add another tablespoon of olive oil.
4. Combine Ingredients:
Add the beans, chicken broth, fire-roasted tomatoes, carrots, and bay leaf. Increase the heat to medium-high and bring the pot to a low boil.
5. Simmer:
Reduce the heat and simmer until the carrots and beans are tender. Season with kosher salt and fresh ground black pepper to taste. Remove the bay leaf before serving.
