Kale Soup with Black-Eyed Peas

Makes 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.

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

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.

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