Recipe for Kale Soup with Black-Eyed Peas 
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Yield:
8
Ingredients:
Amount Ingredient
1 tbl safflower oil
1 med onion, chopped
1 x rib celery, chopped
1 lrg carrot, peeled and chopped
1 tsp paprika
1 x bay leaf
4 cup vegetable stock or water
14 oz canned diced tomatoes, drained
3 cup chopped kale
3 cup cooked or canned black-eyed peas, rinsed if canned
2 tbl wheat-free tamari
3 cup cooked brown rice
Instructions:
Instructions: 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 friends 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.

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