Start by sautéing the garlic in olive oil over low heat for 10 minutes, stirring often. Add onion and sauté 5 additional minutes. Add water and canned tomatoes. Bring to a boil, stirring occasionally. Add bouillon, frozen corn and smoked paprika. Simmer on medium for 15 minutes. Remove kale leaves from stalk and rip into smallish pieces. Add kale to soup and cook for additional 5 minutes (you don’t want to overcook the kale, so pay close attention). Serve immediately. Makes a lot, adjust recipe accordingly.