Gluten-, Dairy- and Egg-Free Kale Soup with Black-Eyed Peas


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.

  • servingServings


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


  1. 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.
  2. Just before serving, add rice and heat through. Season with salt and pepper.

Nutrition Information

  • Serving Size: 8 Servings
  • Calories: 219
  • Carbohydrate Content: 40 g
  • Fat Content: 4 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Sodium Content: 530 mg