|
1. Add 1-cup vegetable stock to stockpot. Bring to a boil over high heat.
2. Reduce heat to medium.
3. Stir in chopped onion, minced garlic, and minced fresh ginger.
4. Simmer 3 minutes. Stir in soy sauce and remaining vegetable stock.
5. Bring to a gentle boil over medium-high heat.
6. Stir in chopped water chestnuts, chopped bamboo shoots, chopped broccoli, shredded carrot, sliced shiitake mushroom caps, shredded spinach, chopped snow peas, cooked brown rice, diced celery, and green bell pepper.
7. Reduce heat to low. Simmer 10 minutes.
8. Season with fresh ground black pepper.
9. Serve hot. |
