Chinese Vegetable Soup

[Guest guest]

Note: Organic ingredients are recommended...

 

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

 

METHODS:

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