Rustic Tomato Rice Kale Stew

28 oz can fire roasted tomatoes
3 cups vegetable broth
1/2 cup nutritional yeast (or to taste, optional)
1 heaping Tbsp chili powder
Pepper/Salt to taste (at least 1/2 tsp salt)
1 tsp garlic powder or 2 cloves, chopped
2-4 pinches of cayenne
2 bay leaves
3/4 cup organic frozen peas + sliced carrot blend
1 bunch kale, finely sliced
1 1/4 cups cooked rice
1 Tofurky Beer Brat vegan sausage, sliced; or cooked white beans or lentils (optional)
Fresh parsley, for garnish

1.  Add tomatoes to a blender or food processor. Blend on low until smooth. Add one cup of vegetable broth to ease the blending a bit.
2.  Pour the tomato mixture plus remaining broth in a large soup pot.  Bring to a boil.
3.  Add in the spices, bay leaves, and frozen vegetables and reduce heat to simmer. When the frozen vegetables have broken up and appeared cook through, add all remaining ingredients. Season to taste, adding more spice and salt if desired.
4.  Simmer on low until ready to serve, at least 10 minutes or until Tofurky becomes tender.
5.  Serve with fresh parsley on top.

Source: http://kblog.lunchboxbunch.com/2013/02/rustic-tomato-rice-kale-stew-comfort.html