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 ==
# 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.
Category:Black-eyed pea Recipes
Category:Brown rice Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Egg-free Recipes
Category:Gluten-free Recipes
Category:Kale Recipes
Category:Tomato Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Soup Recipes