RCI-BF.001.0133.001

Gluten, Dairy, Egg-free Kale Soup with Black-eyed Peas

Name: Gluten, Dairy, Egg-free Kale Soup with Black-eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 tbsp wheat-free tamari; 3 cups cooked brown rice; 1 unit salt and freshly ground black pepper to taste; 3 cups cooked or canned black-eyed peas (rinsed if canned); 1 tbsp safflower oil; 1 medium onion (chopped); 1 unit rib celery (chopped); 1 large carrot (peeled and chopped); 1 tsp paprika; 1 unit bay leaf; 4 cups vegetable stock or water; 14 oz can diced tomatoes (drained); 3 cups chopped kale

Gluten, Dairy, Egg-free Kale Soup with Black-eyed Peas from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

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

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Gluten, Dairy, Egg-free Kale Soup with Black-eyed Peas

Ingredients

Method

What Makes This Variant Distinct