San Francisco Vegetable Soup Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Sliced onions,
1/4 cup: Thinly sliced carrots,
1/4 cup: Thinly sliced bok choy,
1/4 cup: Red bell pepprer, (thinly sliced)
1 tsp: Sesame or vegetable oil,
3 cup: Water,
1 tbsp: Vegetable bouillon powder,
1/4 tsp: Ground ginger,
1 tsp: Granulated garlic, -OR-...
2 tsp: -Minced fresh garlic,
1/4 cup: Diagonally sliced snow peas,
Directions:
In a medium-size saucepan, saute onions, carrots, bok choy and bell
pepper in oil over 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: Chef Ron Pickarski, in Vegetarian Gourmet (Winter 1993) Typed
for you by Karen Mintzias
Source from luhu.jp
pepper in oil over 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: Chef Ron Pickarski, in Vegetarian Gourmet (Winter 1993) Typed
for you by Karen Mintzias
Source from luhu.jp