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Chinese Vegetable Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

6 cups soup stock
1 carrot, shredded
1 onion, finely chopped
3/4 cup mushrooms, sliced
3 cloves garlic, minced
1 cup celery, diced
1 teaspoon ginger
1/2 cup snow peas, chopped
1 teaspoon soy sauce (optional)
1/4 cup spinach, shredded
1/2 cup waterchestnuts, chopped
1 cup cooked brown rice
1/2 cup bamboo shoots, chopped
1/8 teaspoon ground black pepper
3/4 cup broccoli, chopped
1 green bell pepper, chopped


METHODS:


Heat 1/2 cup of broth in a soup pot over high heat.


When broth is boiling, add onion, garlic and ginger.


Cook for 3 minutes.


Add soy sauce and the remaining 5 1/2 cups broth.


Bring stock to a gentle boil.


Add water chestnuts, bamboo shoots, broccoli, carrots, mushrooms,


spinach, snow peas, cooked rice, celery, and black pepper.


Bring to a simmer and cook for 10 minutes.


Serve: 6


Pairs Well With


Notes

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