In medium skillet, heat oil over medium-high heat. Stir in onion; cook 5 minutes or until starting to brown, stirring frequently. Stir in garlic. Cook 1 minute. Spoon into 3 1/2 to 4-quart slow cooker. Stir in all remaining ingredients except kale. Cover; cook on low heat setting 8 to 10 hours or until vegetables are tender. 30 minutes before serving, stir in kale and continue cooking for 30 minutes.
Tip: To get a head start for a busy morning, you can cook the onion and garlic the night before, and just refrigerate until time to put in the slow cooker. You can also cut up the sweet potato, cover and refrigerate until morning.
Serving Size: about 10oz each
Nutritional Information Per Serving:
Calories 140, Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 840mg, Carb 23g, Fiber 3g, Total Sugar 6g, Protein 5g, Calcium 6%, Iron 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.