1 to 2 Tbsp extra-virgin olive oil
2 to 3 cloves of fresh garlic, thinly sliced
1 Yellow onion, diced
2 to 3 Stalks of celery, diced
1 Carrot, diced
1 Teaspoon sweet paprika
1 Bay leaf
4 Cups spring or filtered water
11/4 Cups canned diced tomatoes with liquid
2 Cups cooked black-eyed peas
2 Teaspoons white miso
1 Cup cooked brown rice
2 Cups finely shredded fresh kale
Place the oil, garlic, and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 1 minute. Add the celery, carrot, paprika, bay leaf and another pinch of salt and saute for 1 minute. Add the water and tomatoes, cover and bring to a boil. Reduce the heat to low and cook for 15 minutes. Add the black-eyed peas and cook for 5 minutes. Remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup and remove the bay leaf. Stir in the brown rice and kale and simmer, uncovered for 3 to 4 minutes to activate the enzymes in the miso, heat the rice and lightly cook the kale.
–I used a red onion in this . It worked fine. We really enjoyed this soup!
This recipe is printed with permission from Christina Pirello