Chinese Vegetable Soup
CATEGORIES
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
DIRECTIONS
  1. METHODS:
  2. Heat 1/2 cup of broth in a soup pot over high heat.
  3. When broth is boiling, add onion, garlic and ginger.
  4. Cook for 3 minutes.
  5. Add soy sauce and the remaining 5 1/2 cups broth.
  6. Bring stock to a gentle boil.
  7. Add water chestnuts, bamboo shoots, broccoli, carrots, mushrooms,
  8. spinach, snow peas, cooked rice, celery, and black pepper.
  9. Bring to a simmer and cook for 10 minutes.
  10. Serve: 6