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Chinese Vegetable Soup Recipe

by Global Cookbook

Ingredients

6 c. vegetable stock 1 x carrot shredded 1 x onion finely minced 3/4 c. fresh mushrooms sliced 3 x cloves garlic chopped 1 c. diced celery 1 tsp grnd ginger 1/2 c. snow peas minced

1 tsp low sodium soy sauce 1/4 c. spinach shredded 1/2 c. waterchestnuts minced 1 c. cooked white rice 1/2 c. bamboo shoots minced 1/8 tsp black pepper 3/4 c. broccoli minced 1 x green bell pepper minced

Directions

1. Heat 1/2 c. of broth in a soup pot over high heat. When broth is boiling, add in onion, garlic and ginger. Cook for 3 min. Add in soy sauce and the remaining 5 1/2 c. broth. Bring stock to a gentle boil. Add in water chestnuts, bamboo shoots, broccoli, carrots, mushrooms, spinach, snow peas, cooked rice, celery, and black pepper. Bring to a simmer and cook for 10 min.
2. Serves 6.

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