« No-Bake Mini Heart Cakes | Main | Creamy Curried Vegetable Soup »

Indian Vegetable Soup*

Prep: 30 minutes
Cook: 4-10 hours
Makes 6-8 servings

1 medium eggplant, cut into 1/2-inch cubes (5-6 cups)
1 lb red-skin potatoes, cut into 1-inch pieces (3 cups)
2 cups chopped tomatoes, or one 14 1/2-oz can low-sodium tomatoes, cut up and undrained
1 15-oz can garbanzo beans, rinsed and drained
1 Tbsp grated fresh ginger
1 1/2 tsp mustard seeds
1 1/2 tsp ground coriander
1 tsp curry powder
1/4 tsp black pepper
4 cups vegetable broth or chicken broth
2 Tbsp snipped fresh cilantro

In a 4- to 6-quart slow cooker combine eggplant, potatoes, undrained tomatoes, and garbanzo beans. Sprinkle vegetables with the ginger, mustard seeds, coriander, curry powder, and pepper. Pour broth over all.

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Ladle into bowls and sprinkle with cilantro.

Per serving: 162 cal, 2 g fat, 0 mg chol, 889 mg sodium, 30 g carb, 7 g fiber, 8 g pro

Low-Carb Slow Cooker Recipes