Recipe: Kale Soup with Black-Eyed Peas
Yield: 8 servings
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
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 <email@example.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 45
Converted by MM_Buster v2.0l.
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