| 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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