San francisco vegetable soup
3 servings
Ingredients
| Quantity | 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 |
Directions
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