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Indian Vegetable Soup (Crock Pot)

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

Ready In:
10hrs 20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Carianne
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@Carianne
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"This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!"
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  1. 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.
    Reply
  2. Calophi
    Absolutely fantastic recipe. It wasn't too spicy that I couldn't eat it (normally I can't tolerate spicy foods), and it was very flavorful. I used the vegetable broth option and left out the cilantro garnish.
    Reply
  3. ellie_
    Very good vegetarian soup -- first time I made eggplant without any complaints. Delicious topped with sour cream. Thanks for sharing!
    Reply
  4. Carianne
    This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!
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