8 c Water 1 (6oz) can unsalted tomato Paste 1 T Minced fresh garlic 1 lg Onion, chopped 1 md Eggplant, unpeeled and Chopped 10 oz Pkg frozen chopped mustard Greens, thawed (or half a 16 oz Bag) 1 15oz can Great Northern Beans, rinsed and drained 1 15oz can Black-eyed peas, Rinsed and drained 1/2 c Nutritional yeast 2 t Dried oregano leaves 3/4 t Salt 1/2 t Fresh ground pepper 2 Tomatoes, chopped Combine water, tomato paste, and garlic in very large soup pot. Add onion, eggplant and mustard greens. Bring to a boil, reduce heat and simmer, uncovered, until eggplant is tender, but firm (about 15 minutes). Combine 2 cups of the soup broth (from pot), the can of Great Northern beans, the nutritional yeast, and the seasonings in a blender. Process until very smooth. Pour into soup pot and mix well. Stir in black-eyed peas, and tomatoes. Simmer, uncovered, until the beans are heated and the tomatoes softened. This would probably be really good with cauliflower instead of eggplant, too. Mmmm and maybe zucchini. Adapted from a recipe in _The Uncheese Cookbook_ by Joanne Stepaniak. From: Michelle Dick . Fatfree Digest [Volume 10 Issue 20] Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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