Kale Soup with Black-Eyed Peas

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

1. In large pot, heat oil over medium heat.
2. Add onion, celery and carrot.
3. Cover and cook 5 minutes until softened.
4. Add paprika, bay leaf, stock or water, tomatoes and kale and cook, uncovered, until kale is tender, about 15 minutes.
5. Add peas and tamari, and simmer 5 minutes.
6. Just before serving, add rice and heat through.
7. Season with salt and pepper, and serve.

olive oil, onion, celery, carrot, paprika, bay leaf, lowsodium, tomatoes, chopped kale, blackeyed peas, tamari, brown rice, salt

Taken from www.vegetariantimes.com/recipe/kale-soup-with-black-eyed-peas/ (may not work)