Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
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. 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
