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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