In a Dutch oven over medium heat, brown the ground beef until no longer pink, breaking up with a wooden spoon. Drain any fat and return to heat.
Add remaining ingredients, excluding the kale and bring to a boil. Simmer, covered, for about 30-40 minutes or until the sweet potatoes and carrots are tender.
Remove and discard the bay leaves. Stir in the kale and cook until softened, about 5 minutes. Serve hot.