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San Francisco Vegetable Soup

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Recipe

 

Yield

3 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup onions
sliced
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¼ cup carrots
thinly sliced
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¼ cup bok choy
thinly sliced
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¼ cup sweet red bell peppers
thinly sliced
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1 teaspoon sesame oil
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3 cups water
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1 tablespoon vegetable stock
powder
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¼ teaspoon ginger
ground
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1 teaspoon garlic
granulated
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2 teaspoons garlic
minced fresh
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¼ cup snow pea pods
diagonllay sliced
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Ingredients

Amount Measure Ingredient Features
59 ml onions
sliced
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59 ml carrots
thinly sliced
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59 ml bok choy
thinly sliced
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59 ml sweet red bell peppers
thinly sliced
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5 ml sesame oil
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7.1E+2 ml water
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15 ml vegetable stock
powder
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1.3 ml ginger
ground
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5 ml garlic
granulated
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1E+1 ml garlic
minced fresh
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59 ml snow pea pods
diagonllay sliced
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Directions

In a medium-size saucepan, sauté 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 3048% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 41% Vitamin C 28%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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