Vegan Eggplant Parm Stew

Directions

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.