Kale Soup with Black-Eyed Peas Recipe

Home -> [Vegetables] -> [Kale Soup with Black-Eyed Peas Recipe]

Kale Soup with Black-Eyed Peas
Artist:	_
Categories:	Vegetables
Yield:	8 servings
Rating:	0
Print Recipe
Favorites	Add to Favorites
Ingredients: 1 tb Safflower oil 1 md Onion; chopped 1 Rib celery; chopped 1 lg Carrot; peeled and chopped 1 ts Paprika 1 Bay leaf 4 c Vegetable stock or water 14 oz Canned diced tomatoes; -drained 3 c Chopped kale 3 c Cooked or canned black-eyed -peas; rinsed if canned 2 tb Wheat-free tamari 3 c Cooked brown rice Salt and freshly ground -black pepper; to taste
Procedures: 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 on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 45 Converted by MM_Buster v2.0l.