Put remaining 3 tablespoons oil in a large soup pot over high heat. Add onion, reduce heat, and cook, stirring frequently, until just beginning to color, about 5 minutes. Add bell pepper and celery, and stir for about 2 minutes. Add garlic and stir for about 1 minute. Add kale, paprika, and cayenne; stir until greens are thoroughly wilted, about 3 minutes. Add drained black-eyed peas, broth, tomato purée, rosemary, and thyme, and bring to a boil. Stir well. Adjust heat to maintain a simmer, and cook until beans are tender, 30–45 minutes.