Heat up a very large saucepan over high heat and add in the remaining broth. Begin to saute the carrots, celery, leek, jalapeno and mushrooms. As the mushrooms release their juices, add in the rest of the ingredients (through the salt and pepper). Mix well and bring to a boil, cover and bring it down to a simmer for 20 minutes. Add in the kale, mix and cover again for another 5 minutes.