- Add olive oil to a large pot over medium-high heat. Add onion, bell pepper, and garlic and sauté until translucent, about 6 minutes. Stir in sweet potatoes and sauté for 2 minutes.
- Add spices, sea salt, pepper, beans, farro, and bone broth and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until sweet potato is tender and farro is completely cooked.
- Stir in chopped kale and cook for 2-3 minutes, or until wilted.
- Divide soup into bowls and garnish with sliced avocado and a drizzle of hot sauce, if desired. Enjoy!