Guest guest Posted June 6, 2001 Report Share Posted June 6, 2001 Vegan, Low-Fat San Francisco Vegetable Soup 1/4 c. sliced onions 1/4 c. thinly sliced carrots 1/4 c. thinly sliced bok choy 1/4 c. red bell pepprer, (thinly sliced) 1 tsp. sesame or vegetable oil 3 cs. water 1 tbsp. vegetable bouillon powder 1/4 tsp. ground ginger 1 tsp. granulated garlic or 2 tsps. minced fresh garlic 1/4 c. diagonally sliced snow peas 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. Makes 3 servings. Calories...67...Fat...2 g...Carbs...12 g...Sodium...182 mg...Fiber...2.1 g. Quote Link to comment Share on other sites More sharing options...
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