San francisco vegetable soup

Yield: 3 servings

Measure Ingredient
¼ cup Onions; sliced
¼ cup Carrots; thinly sliced
¼ cup Bok choy; thinly sliced
¼ cup Red bell pepper; thinly slid
1 teaspoon Sesame or vegetable oil
3 cups ;water
1 tablespoon Vegetable bouillon powder
¼ teaspoon Ground ginger
1 teaspoon Granulated garlic OR
2 teaspoons Fresh garlic; minced
¼ cup Snow pea pods; diagonally sliced

In a medium saucepan, saute onons, carrots, bok choy and bell peppeer in oilover medium heat until vegetables soften, about 5 minutes.

Add water, bouillon powder, ginger and garlic. Simmer until vegetables are tender, about 5 minutes.

Add snow peas, cook for one minute and serve hot.

Per serving: 67 cal; 2 g prot; 182 mg sod; 12 g carb; 2 g fat; 0 mg chol; 27 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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