Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  water
  6             Ounces  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  great northern beans -- rinsed and drained
 15             Ounces  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

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.

Nutritional Information:

1644 Calories (kcal); 7g Total Fat; (3% calories from fat); 108g Protein; 305g Carbohydrate; 0mg Cholesterol; 1763mg Sodium