An easy black bean soup made with pantry staples makes a great dinner or lunch. Works great for meal prep and you can make the soup on the stove or slow cooker.
Melt the butter in a large sauce pan, and sauté the onion until soft, about 5 minutes. Add the garlic, habanero, jalapeño, cumin, and tomato paste and sauté another 3 minutes or so.
Add the black beans, chicken broth, tomatoes, and salt. Simmer for about 45 minutes. Taste and add any additional seasonings as desired.
Remove some of the soup (maybe ⅓ or ½) and blend in blender or food processor. Return to pot, stir in the kale and cook until wilted, about 5-10 minutes.
Slow Cooker
Add all ingredients to slow cooker and cook on low for 8 hours.
Remove some of the soup and blend in blender or food processor. Return to crockpot and add kale. Cook another 30 minutes or until kale is tender. (Options here - you can sauté the kale separately, steam it in your microwave, or just use spinach, which wilts in about 5 minutes.)