Portuguese Bean Soup

4 tablespoons olive oil
1 large sweet onion
4 carrots, diced
4 small white potatoes, diced
5 stalks celery, minced
1 lb. kale, steamed and chopped
2 1/2 cups canned stewed tomatoes
2 cups canned kidney beans
16 ounces tempeh, chopped into cubes
3 cloves garlic, minced
1/4 teaspoon ground clove
2 bay leaves
2 tablespoons vegetable broth mix
1/8 teaspoon cayenne pepper
Salt and pepper, to taste
Water

In a large soup kettle heat the olive oil and sauté the onions until they are translucent. Add the garlic, all the vegetables, the stewed tomatoes, the pinto beans, and the spices. Add enough water to cover everything by 3 inches. Bring to a boil and simmer covered for 20 minutes. Meanwhile, in a sauté pan heat 1 tablespoon of olive oil and brown the chopped tempeh, stirring frequently. Add the cooked tempeh to the soup kettle and mix well. Lastly, add the chopped kale. Do not stir the kale into the soup, let it sit on the top and it will steam but not get overcooked. Cover the pot and let it simmer for another 10 minutes, just until the kale is wilted. You may need to add more sea salt and pepper to taste. Stir everything together and serve.