Ingredients

4 medium carrots bias sliced 1/2 inch
2 medium potatoes cut 1/2 inch cubes
1 can garbanzo beans-15 oz. drained
8 oz. green beans cut into 1 inch pieces
1 C. coarsely-chopped onion
3 garlic cloves to 4 minced
2 Tbsp. quick-cooking tapioca
2 tsp. curry powder
1 tsp. ground coriander
1/2 tsp. crushed red pepper optional
1/4 tsp. salt
1/8 tsp. ground cinnamon
1 can vegetable broth 14 oz.
1 can tomatoes-16 oz. cut up, un-drained
2 C. hot cooked rice

Cooking Instructions

In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper if desired, salt, and cinnamon. Pour broth over all. Cover, cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in un-drained tomatoes. Cover, let stand 5 minutes. Serve with cooked rice.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)