Add salt and garlic, stir around for 1 minute. Add the beans, harissa and black bean broth, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until all the vegetables are completely cooked.
Add the kale, sweet potatoes, splash of balsamic vinegar, if using, and more black bean broth, if needed. Bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes.
Add the lime juice. Taste for salt and spice and adjust if needed.
Serve over the prepped rice, garnished with cilantro. This soup freezes very well.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-meal-plan-mini-black-beans-sweet-potatoes-harissa/