Kale Soup with Black-Eyed Peas

[Guest guest]

Kale Soup with Black-Eyed Peas

 

8 Servings

 

A hearty soup is the perfect way to warm the body and

soul, whether you have an allergy or not. Satisfying

enough to serve as a meal, this soup is a great " take

along " dish when eating at a friend’s home–just reheat

on the stove and serve.

 

2 Tbs. 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 Tbs. 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

In large pot, heat oil over medium heat. Add onion,

celery and carrot. Cover and cook 5 minutes until

softened. Add paprika, bay leaf, stock or water,

tomatoes and kale and cook, uncovered, until kale is

tender, about 15 minutes. Add peas and tamari and

simmer 5 minutes.

 

Just before serving, add rice and heat through. Season

with salt and pepper.

 

PER serving: 219 CAL; 10 G PROT; 4 G TOTAL FAT (0 SAT.

FAT); 40 G CARB.; 0 MG CHOL; 530 MG SOD.; 4 G FIBER

 

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