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Indian Vegetable Soup Crock Pot

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Ingredients

Adjust Servings:

	1 medium eggplant cut into 1/2 inch cubes (5 - 6 cups)
	1 lb red potatoes cut into 1 inch pieces (3 cups)
	1 (14 1/2 ounce) can diced tomatoes
	1 (15 ounce) can chickpeas (rinsed and drained)
	1 tablespoon grated ginger
	1 1/2 teaspoons mustard seeds
	1 1/2 teaspoons ground coriander
	1 teaspoon curry powder
	1/4 teaspoon pepper
	4 cups vegetable broth or 4 cups chicken broth

Nutritional information

188.3

Calories

14 g

Calories From Fat

1.6 g

Total Fat

0.2 g

Saturated Fat

0 mg

Cholesterol

367.8 mg

Sodium

39 g

Carbs

9 g

Dietary Fiber

5.5 g

Sugars

6.8 g

Protein

309g

Serving Size

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Indian Vegetable Soup Crock Pot

Name: Indian Vegetable Soup Crock Pot
Prep time: 20 min
Total time: 10 h 40 min
Yield: 6
Cuisine: Indian
Ingredients: : 1; : 1; : 1; : 1; : 1; : 1 1/2; : 1 1/2; : 1; : 1/4; : 4

Features:

Cuisine:

Indian

I can already imagine the compliments I'd receive.

640 min
Serves 6
Easy

Ingredients

1
1
1
1
1
1 1/2
1 1/2
1
1/4
4

Directions

Indian Vegetable Soup (Crock Pot)

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Steps

1 Done	Combine Eggplant, Potatoes, Tomatoes, and Chickpeas in the Crock Pot First, Then Sprinkle With Spices.
2 Done	Pour Broth Over Everything.
3 Done	Cook on Low For 8- 10 Hours (or High For 4- 5 Hours).
4 Done	Garnish With Cilantro.