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

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Ingredients Edit

Directions Edit

  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.

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