| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Vegtime4 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Safflower oil |
| 1 |
md |
Onion; chopped |
| 1 |
|
Rib celery; chopped |
| 1 |
lg |
Carrot; peeled and chopped |
| 1 |
ts |
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 |
tb |
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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