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.