Ingredients
- 16 bag
- 2 tomatoes
- 1 onion
- 1 eggplant
- 1,900 ml water
- 475 gr great northern
- 350 gr black-eyed peas
- 280 ml pkg mustard (frozen chopped)
- 140 gr nutritional yeast
- 4 gr oregano leaves (dried)
- 3 gr garlic (minced fresh)
- 2 gr salt
- 1 gr pepper (fresh ground)
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.