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San Francisco Vegetable Soup

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Submitted by jsmith

YIELD

3 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

¼ 59
CUP ML ONIONS
sliced
¼ 59
CUP ML CARROTS
thinly sliced
¼ 59
CUP ML BOK CHOY
thinly sliced *
¼ 59
CUP ML SWEET RED BELL PEPPERS
thinly sliced
1 5
TEASPOON ML SESAME OIL
3 7.1E+2
CUPS ML WATER
1 15
TABLESPOON ML VEGETABLE STOCK
powder *
¼ 1.3
TEASPOON ML GINGER
ground
1 5
TEASPOON ML GARLIC
granulated
2 1E+1
TEASPOONS ML GARLIC
minced fresh
¼ 59
CUP ML SNOW PEA PODS
diagonllay sliced

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

Comments


 

 

Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 30 48% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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