Serves: 5
Total Calories: 151
Yield: 14 cups

2 1/2 tablespoons chopped garlic
1 large green pepper chopped (2 cups)
1 minced jalapeño pepper
1 tablespoon olive oil
6 cups chopped greens (any combination of kale, collards, Swiss chard, mustard)
6 cups stock or water
1/4 cup miso
1 cup warm water
3 cups cooked black-eyed peas

In a soup pot, sauté the garlic and peppers in the oil until soft, stirring occasionally.

Add the greens and stock or water, bring to a boil, lower the heat, and simmer for 20 minutes.

Dissolve the miso in the warm water, and add along with the black-eyed peas to the cooked vegetables. Heat until almost boiling, and serve.

If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.

Nutritional Facts:

Serves: 5
Total Calories: 151
Calories from Fat: 36

More Recipes from the Soup's On! Cookbook:
Black Eyed Peas and Greens Soup
Coconut-Lemon-Napa Soup
Crowder Pea/Couscous Stew with Brussels Sprouts
Curried Tofu and Vegetable Soup
Eggplant Basil Soup
Garlic Broccoli Ginger Soup
Garlic Pinto Soup
Herbed Parsnip-Quinoa Stew
Kasha Leek Soup
Lentil 'N Barley Soup with Greens
Seitan Pasta Delight