Cantonese Vegetable Soup
Source of Recipe
500 Fat-Free Recipes
List of Ingredients
6 cups nonfat chicken broth or vegetable broth low salt
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 teaspoon low salt soy sauce
1/2 cup chopped water chestnuts
1/2 cup bamboo shoots
3/4 cup chopped broccoli florets
1 green bell pepper, seeded and chopped
1 carrot, shredded
3/4 cup sliced mushrooms
1 cup sliced celery
1/2 cup chopped snow peas
1/4 cup shredded spinach
1 cup cooked long grain white or brown rice
pinch black pepper
3 scallions, thinly sliced Recipe
Heat 1/2 cup of the broth in a large, heavy soup pot over high heat. When broth is boiling, add onion, garlic and gingerroot. 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, green pepper, carrot, mushrooms, celery, snow peas, spinach, cooked rie and black pepper. Bring to a simmer and cook for 10 minutes. Garnish with scallions and serve.
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