Indian Vegetable Soup

[Guest guest]

Indian Vegetable Soup

 

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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