| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Vegtime4 | 8 | Servings |
INGREDIENTS
| 1 | T | Safflower oil |
| 1 | Onion, chopped | |
| 1 | Rib celery, chopped | |
| 1 | Carrot, peeled and chopped | |
| 1 | t | 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 | T | Wheat-free tamari |
| 3 | c | Cooked brown rice |
| Salt and freshly ground | ||
| black pepper to taste |
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 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 <schuller@ix.netcom.com> on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 45 Converted by MM_Buster v2.0l.
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