Indian Vegetable Soup
- 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
- 889 mg
- 30 g
- 7 g
- 8 g