Total Calories: 151
Yield: 14 cups
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.
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