Gluten, Dairy, Egg-free Kale Soup with Black-eyed Peas

Ingredients

 * 2 Tbs. 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 Tbs. 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

Directions
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.