1/2bunchkale,(about 4 leaves) stems removed and chopped
1jalapeno pepper,chopped (optional)
2clovesgarlicpressed
1/2onion,chopped
1teaspoon salt
1teaspoondried parsley
1/2teaspoonpaprika
1/2teaspoondried oregano
1/2teaspoongarlic salt
1/2teaspooncayenne pepper(add more or less to desired heat)
1inchfresh ginger,minced or grated
6 1/2cupslow sodium vegetable stock OR water
Instructions
Place all ingredients in a slow cooker and pour in vegetable stock.
Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
Serve with a dollop of Greek yogurt on the side (optional).