Slow Cooker Indian Vegetable Soup Recipe

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Slow Cooker Indian Vegetable Soup
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1845.22 Kcal (7726 kJ)
Calories from fat 262.33 Kcal
% Daily Value*
Total Fat 29.15g 45%
Cholesterol 9.84mg 3%
Sodium 6872.36mg 286%
Potassium 6646.46mg 141%
Total Carbs 343.07g 114%
Sugars 62.21g 249%
Dietary Fiber 43.71g 175%
Protein 73.93g 148%
Vitamin C 118.9mg 198%
Iron 24.8mg 138%
Calcium 604.1mg 60%
Amount Per 100 g
Calories 65.31 Kcal (273 kJ)
Calories from fat 9.29 Kcal
% Daily Value*
Total Fat 1.03g 45%
Cholesterol 0.35mg 3%
Sodium 243.25mg 286%
Potassium 235.25mg 141%
Total Carbs 12.14g 114%
Sugars 2.2g 249%
Dietary Fiber 1.55g 175%
Protein 2.62g 148%
Vitamin C 4.2mg 198%
Iron 0.9mg 138%
Calcium 21.4mg 60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.5
    Points
  • 48
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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