Cuban Black Bean Soup

1/2- 1 lb pork loin, or meat of choice, diced
Olive oil
1 large red onion
3 garlic cloves
2-3 small sweet peppers or bell pepper, diced
1 tsp salt
4 cups chicken bouillon 
2 bay leaves
1 tsp cumin
1 tsp oregano
1 tsp black pepper
3 tbsp tomato paste
30 oz can black beans
​1/4 bunch kale, shredded
2-3 lime/lemon juice

1. Saute onions and garlic in olive oil in a soup pot. Add peppers, meat, and salt, stirring occasionally for about 8 minutes. Allow meat to brown.
2. Add some chicken broth, along with bay leaves, cumin, oregano, black pepper, and tomato paste. Rinse and drain black beans, adding them to the pot. along with the rest of the broth. Finally, shred kale leaves with a knife or your fingers and put them in the soup.
3. Allow to come to a boil, then turn the heat down to a low simmer for 20 minutes. Stir in lime juice to taste. 
4. Adjust seasonings and feel free to top with chopped onion and fresh cilantro. Hot sauce per personal preference. Estilo cubano: se sierve la sopa con arroz.