Indian Vegetable Soup
Chock-full of nutty tasting garbanzo beans, red potatoes, and chunks of eggplant, this curried soup can double as a meatless entree or a substantial side dish.
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Indian Vegetable Soup
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Directions
- In a 4- to 6-quart crockery cooker combine eggplant, potatoes, undrained tomatoes, and garbanzo beans.
- Sprinkle the ginger, mustard seed, coriander, curry powder, and pepper over vegetables. Pour vegetable broth or chicken broth over all.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle into bowls and sprinkle with cilantro.
Nutrition Facts (Indian Vegetable Soup)
- Per serving:
- 162 kcal ,
- 2 g fat
- 889 mg sodium ,
- 30 g carb. ,
- 7 g fiber ,
- 8 g pro.