Prep the vegetables

• Dice the onion, celery and red bell pepper.
• Chop the kale and cube the sweet potato.
• Mince the garlic.

Sauté the aromatics

• Set a large pot over medium heat and add the oil.
• Add the onion, celery and bell pepper and cook until slightly soft.
• Add the garlic, salt and black pepper and toss quickly.

Add beans and seasonings

• Add the rinsed black beans.
• Season with salt, black pepper, cumin, garlic powder, smoked paprika, oregano and cayenne.
• Toss to coat the beans in the spices.

Simmer the soup

• Add the kale, sweet potato and vegetable broth.
• Adjust the seasoning if needed and bring to a boil.
• Lower the heat and simmer until the vegetables are tender.

Blend for creaminess

• Ladle about a cup and a half of the soup into a blender.
• Blend on high until completely smooth.
• Pour it back into the pot and stir to thicken the soup.

Adjust and serve

• Taste and adjust the salt and pepper.
• Ladle into bowls and enjoy.