Kale Soup with Black-eyed Peas

Gluten, dairy and egg-free !

Ingredients

• 2 tbsp wheat-free tamari
• 3 cups cooked brown rice
• salt and freshly ground black pepper to taste
• 3 cups cooked or canned black-eyed peas, rinsed if canned
• 1 tbsp safflower oil
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1 large carrot, peeled and chopped
• 1 tsp paprika
• 1 bay leaf
• 4 cups vegetable stock or water
• 14 oz can diced tomatoes, drained
• 3 cups chopped kale

Directions

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.