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
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