Kale soup with black-eyed peas

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Safflower oil
1 medium Onion; chopped
1 Rib celery; chopped
1 large Carrot; peeled and chopped
1 teaspoon Paprika
1 Bay leaf
4 cups Vegetable stock or water
14 ounces Canned diced tomatoes; drained
3 cups Chopped kale
3 cups Cooked or canned black-eyed peas; rinsed if canned
2 tablespoons Wheat-free tamari
3 cups Cooked brown rice
Salt and freshly ground black pepper; to taste

Directions

GLUTEN., DAIRY- AND EGG-FREE 8 SERVINGS VEGAN 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.

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.; 10G PROT.; 4G TOTAL FAT (0 SAT. FAT); 40G CARB.; 0 CHOL.; 530MG SOD.; 8G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 45 Converted by MM_Buster v2.0l.

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