Indian Vegetable Soup (Crock Pot)

READY IN: 10hrs 20mins
Recipe by Carianne

This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!

Top Review by Maito

This was really good - all my favorites. Next time I would leave the mustard seed out until the end. I cooked it 6 hours on low and the potatoes and eggplant were very done. I added lemon, cayenne pepper and some more spice to the leftovers and that made it even better. Served 4 for us.

Ingredients Nutrition


  1. Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
  2. Pour broth over everything.
  3. Cook on low for 8- 10 hours (or high for 4- 5 hours).
  4. Garnish with cilantro.

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