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.