(No subject)

[Guest guest]

Indian Vegetable Soup

Prep Time: 30 minutes Cooking Time: 8 to 10 hours

Source: Better Homes and Gardens

 

File Under:

Printed from BHG.com

 

Ingredients

 

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

11/2 teaspoons mustard seeds

11/2 teaspoons ground coriander

1 teaspoon curry powder

1/4 teaspoon pepper

4 cups vegetable broth

2 tablespoons snipped fresh cilantro

 

Directions:

 

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.

 

Nutritional facts per serving

 

calories: 162 , total fat: 2g , saturated fat: 0g , cholesterol:

0mg , sodium: 889mg , carbohydrate: 30g , fiber: 7g , protein: 8g ,

vitamin A: 7% , vitamin C: 33% , calcium: 4% , iron: 10%