Vegan Eggplant Parma Stew

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 (or half a 16 ounce bag)
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

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.


Comments:

i much perfered black eyed peas before fergie joined
Anonymous, Location not stated.


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