Slow Cooker Indian Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chunky vegetables in a spicy broth. Vegetarian too! Tastes a little like ground beef because of the spices. A big hit all around! Ingredients:
1 medium eggplant, cut into 1/2 inch pieces |
1 lb. red potatoes, cut into 1 inch pieces |
2 cups chopped tomatoes (or 14 1/2 oz. can tomatoes, cut up) |
15 oz. chickpeas, drained and rinsed |
1 tsp powdered ginger |
3 tsp. dry mustard |
1 1/2 tsp ground coriander |
1 tsp curry powder |
1/4 tsp pepper |
4 cups vegetable broth |
Directions:
1. Combine eggplant, potatoes, tomatoes, and chickpeas in the crockpot.
2. Mix spices and sprinkle over the vegetables.
3. Pour broth over all
4. Cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours.
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