2 medium sweet potatoes , peeled and cut into cubes.
2 cups raw kale.
2 celery stalks, chopped.
1 medium yellow onion, chopped.
32 ounces of low sodium vegetable broth.
One handful fresh chopped parsley.
1 cup diced carrots.
2 teaspoons of dry italian seasonings.
1 teaspoon of turmeric
Sea salt and pepper to taste.
Place liquid and seasonings in a crock pot. Stir. Add all remaining ingredients leaving out the kale only. Stir well. Cook on high for one hour, then cook on low for 3-4 additional hours. Add the raw kale 30 minutes before serving.