Slow Cooker Turkey Soup with Kale and Sweet Potatoes

Serving Size: 1/6 recipe (~1.5 cups)

Yields: 6 servings

First Line Therapy Servings: (2 category 1 vegetables, 1 protein, 1 category 2 vegetable)

Recipe Reposted and Modified From: www.kalynskitchen.com

Ingredients:  

1 large onion, chopped fairly small

1 cup chopped celery

10 cups homemade turkey stock or homemade chicken stock

2-3 teaspoons turkey soup base or chicken base (optional, but recommended especially if you use canned broth)

1 tsp. poultry seasoning

1 tsp. dried thyme

fresh ground black pepper to taste

2 medium sweet potatoes, peeled and cut into 3/4 inch cubes (about 3 cups sweet potato cubes)

2-3 cups chopped cooked turkey or chicken

4 cups finely chopped kale (packed into measuring cup)

2-3 T balsamic vinegar

Instructions: 

1. Peel and chop the onion and chop enough celery to make one cup chopped celery; add onion and celery to the slow cooker. 
2. Add the poultry seasoning, dried thyme, 10 cups turkey or chicken stock (or broth), and fresh ground black pepper, turn on the slow cooker and let it start to cook while you chop the sweet potatoes.
3. Peel sweet potatoes and cut into 3/4 inch cubes.  Add to the slow cooker with the chicken or turkey soup base (if using) and cook for 4 hours on high or 8-9 hours on low.
4. Chop up enough turkey or chicken to make 2-3 cups bite-sized pieces. 
5. Cut away the ribs from the kale leaves and finely chop enough kale to make 4 cups packed kale. 
6. Add the turkey and kale to the slow cooker, and turn to high if you’ve been cooking on low.  Cook for 1-2 hours more on high, or until the kale is done to your liking.  Add balsamic vinegar and stir into the soup.  (I would start with 2 tablespoons and taste to see if you want to add more.)  Serve hot.