Ingredients Jump to Instructions ↓

  1. 8 cups water

  2. 6 Ounces unsalted tomato paste

  3. 1 tablespoon minced fresh garlic

  4. 1 large onion -- chopped

  5. 1 medium eggplant -- unpeeled and chopped

  6. 10 ounces frozen chopped mustard greens -- thawed

  7. 15 Ounces great northern beans -- rinsed and drained

  8. 15 Ounces black-eyed peas - rinsed and drained

  9. 1/2 cup nutritional yeast

  10. 2 teaspoons dried oregano leaves

  11. 3/4 teaspoon salt

  12. 1/2 teaspoon fresh ground pepper

  13. 2 tomatoes -- chopped

Instructions Jump to Ingredients ↑

  1. Preparation : 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. and maybe zucchini.


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