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    Soup: 3 pt. Indian Vegetable Soup


    Source of Recipe


    "Better Homes and Gardens" Recipe By LyndaMc994

    Recipe Introduction


    "Chock full of nutty tasting garbanzo beans, red-skinned potatoes, and chunks of eggplant, you can serve this curried soup as a meatless entrŽe or a substantial side dish."

    List of 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 -- cut up or one 14 1/2-ounce can low-sodium tomatoes
    1 can garbanzo beans -- (15 ounce) rinsed and drained
    1 tablespoon fresh ginger -- grated
    5 1/2 teaspoons mustard seed
    5 1/2 teaspoons ground coriander
    1 teaspoon curry powder
    1/4 teaspoon pepper
    4 cups fat-free chicken broth -- or vegetable broth
    2 tablespoons fresh cilantro -- snipped

    Recipe



    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 or chicken 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.

    Serves 10

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    Nutritional facts per serving: calories: 162 , total fat: 2g , saturated fat: 0g , cholesterol: 0mg , sodium: 889mg , carbohydrate: 30g , fiber: 7g , protein: 8g

    3 Weight Watcher Points per serving

 

 

 

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