Vegan Eggplant Parm Stew
8 c Water 1 (6oz) can unsalted tomato Paste 1 T Minced fresh garlic 1 lg Onion, chopped 1 md Eggplant, unpeeled and Chopped 10 oz Pkg frozen chopped mustard Greens, thawed (or half...
Ingredients
- 8c water
- 1(6oz) can unsalted tomato
- 1lg onion, chopped
- 1md eggplant, unpeeled and
- 115oz can great northern
- 2t dried oregano leaves
- 3/4t salt
- 1/2t fresh ground pepper
Directions
- 1
8 c Water 1 (6oz) can unsalted tomato Paste 1 T Minced fresh garlic 1 lg Onion, chopped 1 md Eggplant, unpeeled and Chopped 10 oz Pkg frozen
- 2
Add onion, eggplant and mustard greens
- 3
Bring to a boil, reduce heat and simmer, uncovered, until eggplant is tender, but firm (about 15 minutes)
- 4
Combine 2 cups of the soup broth (from pot), the can of Great Northern beans, the nutritional yeast, and the seasonings in a blender
- 5
Process until very smooth
- 6
Pour into soup pot and mix well
- 7
Stir in black-eyed peas, and tomatoes
- 8
Simmer, uncovered, until the beans are heated and the tomatoes softened