Step 1

Peel and chop the onion and chop enough celery to make one cup chopped celery; add onion and celery to the slow cooker.  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.

Step 2

Peel sweet potatoes and cut into 3/4 inch cubes. Add to the slow cooker with the chicken (affiliate link) or turkey (affiliate link) soup base (if using) and cook for 4 hours on high or 8 hours on low.

Step 3

Chop up enough turkey or chicken to make 2-3 cups bite-sized pieces.

Step 4

Cut away the ribs from the kale leaves and finely chop enough kale to make 4 cups packed kale.

Step 5

Add the turkey and kale to the slow cooker, and turn to high if you’ve been cooking on low.

Step 6

Cook for 1-2 hours more on high, or until the kale is done to your liking.

Step 7

Add balsamic vinegar and stir into the soup.  (I would start with 2 tablespoons and taste to see if you want to add more.)

Step 8

Serve hot. This would probably freeze okay, but the sweet potatoes will be starting to fall apart after this long cooking time and freezing will make them even softer.