Indian Vegetable Soup (Crock Pot)

Name: Indian Vegetable Soup (Crock Pot)
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Yield: 6 serving(s)
Ingredients: 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; 2 tablespoons fresh cilantro stems

(3)

Recipe by Carianne

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

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READY IN: 10hrs 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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
2

tablespoons fresh cilantro stems

DIRECTIONS

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

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