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

Ingredients

 * 2 tbsp 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 tbsp 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

 * 1) In large pot, heat oil over medium heat.
 * 2) Add onion, celery and carrot.
 * 3) Cover and cook 5 minutes until softened.
 * 4) Add paprika, bay leaf, stock or water, tomatoes and kale and cook, uncovered, until kale is tender, about 15 minutes.
 * 5) Add peas and tamari and simmer 5 minutes.
 * 6) Just before serving, add rice and heat through.
 * 7) Season with salt and pepper.