Photo: Cala
Gluten, Dairy, Egg-free Kale Soup with Black-eyed Peas
15 ingredients
2 steps
fandom
Estimated Nutrition (whole recipe, rough)
472
Calories
12g
Protein
15g
Fat
76g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Kale | 1 cup chopped (67g) | 33 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Safflower | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- =
Directions
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.
Recipe sourced from
fandom