Kale Soup in A Crockpot

1 Programmable 6 Quart Crockpot

1. 1 Box 32 Ounces Very Low Sodium Chicken Stock (95MG or less per Cup)
2. 3/4 of a Bunch of Kale Washed, Sliced & Soaked Overnight With 1/8 TSP Sea Salt
3. 1 Package Carrots Washed, Peeled, Cubed
4. 1 Package Celery Washed, & Sliced, Including Leaves
5. 1/4 TSP Sea Salt
6. 1 TSP Ground White Pepper
7. 1 TBSP Garlic Granules
8. 1 TBSP Lighthouse Freeze Dried Italian Seasoning
9. 1 TBSP Frontier Salt Free All Purpose Seasoning
10. 1/4 TSP Roasted Garlic Oil
11. Enough Water To Cover Vegatables To 1 Inch Below Cover

1 Package Green Onions Washed & Cubed
8 Ounces Mushroom Washed, Drained, Sliced
2 TBSP Minced Garlic
8-10 Grape Tomatoes ( I Did not Have any Canned Tomatoes)

Add Items 1-11 Into Crockpot & Stir
Cover Crockpot And Cook on High For 6 Hours
Remove Cover & Add In The 3 Items Listed Below

1 Package Green Onions Washed & Cubed

8 Ounces Mushroom Washed, Drained, Sliced

2 TBSP Minced Garlic

Cover And Cook 2 Hours On Low

Remove Cover And Add In Tomatoes. Cook for 30 Minutes

Makes Enough for 7-10 Days For Just Me.

Serve With Crumbled Wheat Thin Crackers & Then Freshly Shredded Pecorino Romano Cheese on Top.

My Pecorino is Made From 100% Sheep's Milk. Despite my Allergy to Cow's Milk I do not have the same serious reaction to Sheep's Milk Cheese. I used my Extra Kale for my Sauteed Kale And Then a Kale Pizza.