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Chinese Vegetable Soup

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Member since 2006
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Ingredients You'll Need

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



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

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