Indian Vegetable Soup

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* Exported from MasterCook *

 

Indian Vegetable Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium eggplant -- cut into 1/2-inch cubes (5 to 6 cups)

1 pound red potatoes -- cut into 1-inch pieces (3 cups)

2 cups chopped tomatoes or one 14 1/2-ounce can

low-sodium tomatoes -- cut up

1 15-ounce can garbanzo beans -- rinsed and drained

1 tablespoon grated fresh 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

2 tablespoons snipped fresh cilantro

 

In a 4- to 6-quart crockery cooker combine eggplant, potatoes, undrained

tomatoes, and garbanzo beans. Sprinkle the ginger, mustard seeds, coriander,

curry powder, and pepper over vegetables. Pour vegetable broth over all. Cover

and cook on low-heat setting 8 to 10 hours or on high-heat setting for 4 to 5

hours. Ladle into bowls and sprinkle with cilantro.

 

 

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Per Serving (excluding unknown items): 346 Calories; 6g Fat (13.9% calories from

fat); 15g Protein; 62g Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol; 835mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : From BHG.com

Nutr. Assoc. : 0 0 2689 0 20083 0 0 0 0 0 384