Kale Soup with Black-Eyed Peas

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1 tb Safflower oil
3 c black-eyed; Cooked or canned
1 Bay leaf
1 Rib celery; chopped
2 tb Wheat-free tamari
1 lg Carrot; peeled and chopped
1 ts Paprika
1 md Onion; chopped
4 c Vegetable stock; or water
3 c kale; Chopped
1 14-oz can diced tomatoes
3 c brown rice; Cooked

Original recipe makes 8



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 friends 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. By Kathleen on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 45

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Would you like exposure to 22,000 vegans and vegetarians? We publish a recipe newsletter read by 22,000 vegans and vegetarians. We're also about to open enrollment for a paid subscription, The Vegan Mastery Program. I'm writing to see if we could reprint your kale soup recipe, provided we link people back to your web site or blog. Please let me know if that's OK with you. Thanks! --
trevorjustice 6y ago

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