In a large stock pot cook bacon until about 75% done and set aside.Leaving the bacon fat in the pot cook onions until they are translucent.Add in carrots, potatoes, and celery.Mix in the rest of the ingredients (except the zucchini and spinach/kale), cover, and bring to a boil. Chop bacon and add to soup. Turn heat down to simmer and simmer for at 15-20 minutes or until potatoes and carrots are fork tender.5 minutes before the soup is done add in fresh spinach/kale and zucchini. Cook until zuchini starts to soften.