Brazilian Vegetable Soup

Ingredients        
2 tablespoons olive oil
1 yellow onion, quartered
3 cloves garlic, minced
1 Serrano chili pepper, seeded and minced
2 large tomatoes, quartered
1 large carrot, peeled and diced
1 sweet potato, peeled and diced
Freshly ground salt & pepper to taste
2 quarts vegetable stock
1, 16-ounce can black beans, drained & rinsed
1 cup kale, tough stems removed and finely shredded
Garnish:  finely chopped flat-leaf parsley and thinly sliced carrots


Preparation
 In a large stockpot, heat the olive oil over medium-high heat.  Sauté onion until tender, 5-7 minutes. Add garlic and Serrano chili and sauté 5 minutes more.
Add tomatoes, carrot, sweet potato and stock.  Bring soup to a boil; reduce heat and simmer, partially covered, for 20 minutes.
 Add the black beans and kale and simmer another 15 minutes.  Season with additional salt & pepper to taste.
 Garnish with minced parsley and carrot slivers.
Serves:  4 - 6