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Kale Soup with Black-eyed Peas

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Gluten, dairy and egg-free !

Ingredients Edit

Directions Edit

  1. In large pot, heat oil over medium heat.
  2. Add onion, celery and carrot.
  3. Cover and cook 5 minutes until softened.
  4. Add paprika, w:c:recipes:Bay leafbay leaf, stock or water, tomatoes and kale and cook, uncovered, until kale is tender, about 15 minutes.
  5. Add peas and tamari and simmer 5 minutes.
  6. Just before serving, add rice and heat through.
  7. Season with salt and pepper.

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