Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot.
Add the bacon, kale, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season with salt and pepper to taste and serve.
Notes — To make ahead, the soup can be refrigerated overnight and reheated.