Indian Vegetable Soup (Crock Pot)

1. Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.

2. Pour broth over everything.

3. Cook on low for 8- 10 hours (or high for 4- 5 hours).

4. Garnish with cilantro.

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Nutrient	Quantity
Total fats	36.6295 g
Protein	97.6597 g
Carbohydrates	382.3906 g
Energy	2189.2474 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3933 g
Water	1421.9425 g
Aspartic acid	11.7948 g
Calcium, Ca	422.4708 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0075 g
Lutein + zeaxanthin	734.0726 g
Fiber, total dietary	63.2055 g
Fatty acids, total saturated 22:0	0.0052 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	9321.6157 g
Niacin	19.6947 mg
Vitamin A, RAE	939.5578 g
Arginine	7.4993 g
Riboflavin	1.2122 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0176 g
Fatty acids, total saturated 20:1	0.1201 g
Glutamic acid	20.2933 g
Sodium, Na	5236.2741 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2467 g
Total lipid (fat)	36.6295 g
Manganese, Mn	69.582 mg
Fructose	4.5768 g
Proline	4.7875 g
Fatty acids, total saturated 16:0	3.8318 g
Fatty acids, total saturated 8:0	0.0009 g
Sucrose	1.449 g
Choline, total	495.6317 mg
Sugars, total	60.3869 g
Serine	4.3304 g
Fatty acids, total saturated 10:0	0.0861 g
Fatty acids, total saturated 18:0	1.4148 g
Vitamin B-6	3.0549 mg
Selenium, Se	34.6022 g
Ash	35.6535 g
Fatty acids, total saturated 18:1 undifferentiated	9.1123 g
Pantothenic acid	9.0596 mg
Phenylalanine	4.6295 g
Copper, Cu	4.0389 mg
Betaine	1.9916 mg
Thiamin	2.3309 mg
Methionine	1.224 g
Iron, Fe	26.7957 mg
Carbohydrate, by difference	382.3906 g
Phosphorus, P	1453.6746 mg
Folate, total	1880.6335 g
Dihydrophylloquinone	0.1248 g
Tocopherol, gamma	1.0799 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.2828 g
Lycopene	6033.2561 g
Alanine	4.4095 g
Cholesterol	9.84 mg
Valine	4.1533 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	13.9948 g
Glycine	5.134 g
Carotene, alpha	4033.7712 g
Glucose (dextrose)	4.7808 g
Fatty acids, total saturated 14:0	0.1456 g
Zinc, Zn	17.148 mg
Isoleucine	3.7577 g
Tocopherol, delta	0.0243 mg
Fatty acids, total saturated 12:0	0.0221 g
Fatty acids, total polyunsaturated	15.4045 g
Fatty acids, total saturated 14:1	0.0018 g
Tocotrienol, gamma	0.0021 mg
Fatty acids, total polyunsaturated 17:1	0.0008 g
Leucine	6.2881 g
Tocotrienol, alpha	0.0272 mg
Vitamin A, IU	18896.3709 IU
Folate, DFE	1880.6335 g
Tryptophan	0.8847 g
Vitamin C, total ascorbic acid	101.1336 mg
Phytosterols	47.9438 mg
Galactose	0.021 g
Fatty acids, total polyunsaturated 18:1 c	0.1971 g
Fatty acids, total saturated 20:0	0.0082 g
Fatty acids, total saturated 6:0	0.0023 g
Starch	60.5547 g
Tyrosine	2.2861 g
Vitamin K (phylloquinone)	83.5613 g
Fatty acids, total saturated	5.8343 g
Histidine	2.3203 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	9.8867 g
Threonine	3.2675 g
Folate, food	1880.6335 g
Fatty acids, total polyunsaturated 24:0	0.0032 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	5.5542 mg
Magnesium, Mg	447.6659 mg
Lysine	5.7304 g
Potassium, K	6447.1122 mg
Fatty acids, total polyunsaturated 24:1 c	0.0193 g
Cystine	1.1738 g
Fluoride, F	5.3345 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 tablespoon	17.42	3.7242	0.2205
Tomato	1 can	40.2099	8.6898	0.4468
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
mustard seed	1.5 1/2	15.24	0.8427	1.0872
Coriander	1.5 1/2	8.046	1.4847	0.4798
eggplant	1	0	0	0
red potato	1 lb	317.515	72.1213	0.635
vegetable broth	4 cups	649.44	105.288	15.3504
chickpea	1 can	1133.4333	188.7556	18.1109
cilantro stem	2 tablespoons	0	0	0