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 friends homejust 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, and serve.