Free Recipe Kale Soup with Black-Eyed Peas
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Kale Soup with Black-Eyed Peas Recipe
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
Kale Soup with Black-Eyed Peas Preparation
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 <schuller@ix.netcom.com> on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 45 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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