It came together fairly easily, thanks to my frozen crock pot black beans I divided up and saved a while back, as well as homemade chicken bone broth I also stored. If you don't have homemade, canned beans and a container of store bought chicken broth (or vegetable broth if you're meatless) will work just fine.
6 garlic cloves, roughly chopped
1 medium onion, chopped
2t pink Himalayan sea salt
2 cups black beans
1 can tomato sauce, I used a 17+ oz carton of Pomi
1 can unpressed coconut milk
1 cup chicken or vegetable broth
2t Thai red curry paste (optional but so yummy)
2c kale, stems removed and finely chopped
1T apple cider vinegar (or soy sauce or liquid aminos), reserved
First, you pick up your baby so you can do all this one handed. I kid. Mostly. It is possible, though. Saute the garlic, onion, turmeric, oregano, marjoram and sea salt in olive oil until fragrant, 2-3 minutes on medium high heat. Stir in the paprika, tomato sauce, coconut milk, broth and red curry paste and bring to bubbling. Lower heat to a simmer and cover for 10-15 minutes. While it's simmering, wash and chop your kale. I used lacinato kale, so I didn't even bother removing the stems because they're so small. Add in half the black beans to your pot and simmer another 5 minutes. Using a handheld stick blender, carefully blend the soup until smooth. You don't want it to splash and burn you. I usually wear my oven mitt.
Add the rest of the black beans and give it just a few minutes for them to heat through, then remove the pot from the heat and stir in your kale and the reserved vinegar. Serve immediately. I topped ours with some chives, but I think any fresh herb would be tasty. Cilantro or parsley are definitely good choices. Oooh, and green onions. I love green onions!! I had some leftover cooked quinoa and millet, so I threw a handful of that in to hearty it up a bit. Rice would be yummy too. Enjoy!