Kale Soup With Black-Eyed Peas

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1 Tbs. olive oil

1 medium onion, chopped

1 rib celery, chopped

1 large carrot, peeled and chopped

1 tsp. paprika

1 bay leaf

4 cups low-sodium vegetable stock or water

1 14-oz. can diced tomatoes, drained

3 cups chopped kale

3 cups cooked or canned black-eyed peas, rinsed if canned

2 Tbs. wheat-free tamari

3 cups cooked brown rice

Salt and freshly ground black pepper to taste

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