Saute bacon in a large lidded pot, over medium high heat. Once cooked, place bacon on a plate and set aside.

Pour excess bacon grease into a container to dispose of once cooled. Reserve roughly one tablespoon of the bacon grease, keeping it at the bottom of the pot.

Add the onion to the reserved bacon grease. Saute for 2 minutes, or until the onion begins to soften. Add the garlic and saute for another minute.

Add carrots and celery to the onion and garlic mixture. Continue to saute the vegetables for another minute or two.

Pour the tomatoes, chicken broth, black eyed peas, sea salt, black pepper, cumin and chili powder into the pot. Mix well until all of the ingredients are combined.

Bring soup to a boil. Allow to boil for 5 minutes. Reduce heat to low, cover and simmer for 1 hour.

Once soup has simmered, remove the lid. Crumble the bacon and add to the soup. Toss in the chopped kale and mix well. Kale will begin to soften as it gets mixed in.

Season with salt and pepper if necessary, and spoon soup into bowls.