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

Directions

  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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