Vegan Eggplant Parm Stew

8 c Water
1 (6oz) can unsalted tomato paste
1 tb Minced fresh garlic
1 lg Onion, chopped
1 md Eggplant, unpeeled and chopped
10 oz Pkg frozen chopped mustard greens, thawed (or half a 16 oz Bag)
1 15oz can Great Northern beans, rinsed and drained
1 15oz can Black-eyed peas, rinsed and drained
1/2 c Nutritional yeast
2 ts Dried oregano leaves
3/4 ts Salt
1/2 ts 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.

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