Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers (cut into ¼-inch cubes) and transfer to a medium bowl.
Preheat a medium saucepan over medium-high heat.
Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch cubes) and add to the bell peppers.
1 medium yellow onion
Once the saucepan is hot, add olive oil and swirl to coat the bottom.
1 tbsp extra virgin olive oil
Add the bell peppers and onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.
Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
2 cloves garlic
Add the garlic, cumin, and crushed red pepper to the saucepan; cook, stirring constantly, until fragrant, 15 to 30 seconds.
1 tsp cumin
½ tsp crushed red pepper
Add the broth and beans (with their liquid) to the saucepan; season with salt and pepper. Increase the heat to high and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for 15 minutes.
16 fl oz (2 cups) chicken or vegetable broth
2 (15 oz) cans black beans
1 tsp salt
½ tsp black pepper
In a large salad bowl, combine and whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp honey
½ tsp salt
¼ tsp black pepper
Cut out and discard the kale stems; chop the leaves crosswise into ½-inch strips. Add the kale to the salad bowl and, using your hands, massage the dressing into the leaves.
Quarter the apples lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into thin wedges. Add to the salad bowl.
Roughly chop the pecans and add to the salad bowl. Toss the salad to combine.
¼ cup pecans, dry roasted
Using an immersion (hand) blender, purée the soup until the desired consistently is reached. Alternatively, mash the beans with a potato masher.
To serve, divide the soup between bowls and garnish with feta. Serve with the kale salad on the side. Enjoy!