Kale Soup with Black-Eyed Peas Recipe | Vegetarian Times Skip to main content

Kale Soup with Black-Eyed Peas

A hearty soup is the perfect way to warm the body and soul, and this soup just happens to be gluten-free. 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.



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1 Tbs. olive oil
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1 medium onion, chopped
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1 rib celery, chopped
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1 large carrot, peeled and chopped
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1 tsp. paprika
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1 bay leaf
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4 cups low-sodium vegetable stock or water
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1 14-oz. can diced tomatoes, drained
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3 cups chopped kale
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3 cups cooked or canned black-eyed peas, rinsed if canned
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2 Tbs. wheat-free tamari
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3 cups cooked brown rice


  1. 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.
  2. Just before serving, add rice and heat through. Season with salt and pepper, and serve.

Nutrition Information: 

10 g
Total Fat: 
4 g
Saturated Fat: 
0 g
40 g
0 mg
530 mg
8 g
0 g
Serves 8

Comments on this Recipe

Low calorie