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INGREDIENTS 8 cups water 6 ounces canned unsalted tomato paste 1 tablespoon minced fresh garlic 1 large onion, chopped 1 medium eggplant unpeeled and chopped 10 ounces frozen chopped mustard greens, thawed 15 ounces canned Great Northern beans, rinsed and drained 15 ounces canned Black-eyed peas, rinsed and drained 1/2 cup nutritional yeast 2 teaspoons dried oregano leaves 3/4 teaspoon salt 1/2 teaspoon fresh ground pepper 2 tomatoes, chopped |
INSTRUCTIONS 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. |
Per serving: 215 Calories (kcal); 2g Total Fat; (6% calories from fat); 8g
Protein; 49g Carbohydrate; 0mg Cholesterol; 1695mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
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Last Update: 03/26/2000