Chinese Vegetable Soup

Ingredients -

6 cups Vegetable Stock
1 medium White Onion, finely chopped
3 Garlic Cloves, minced
1 teaspoon peeled and minced Fresh Ginger
1 teaspoon Soy Sauce
1/2 cup Water Chestnuts, chopped
1/2 cup Bamboo Shoots, chopped
3/4 cup chopped Broccoli
1 large Carrot, peeled and shredded
3/4 cup Shiitake Mushrooms, re-hydrated, stems removed and caps thinly sliced
1/4 cup shredded Spinach
1/2 cup chopped Snow Peas
1 cup cooked Brown Rice
1 cup diced Celery
1 Green Bell Pepper, chopped
1/8 teaspoon Fresh Ground Black Pepper

Preparation:

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.

Soup Making Tip

Broccoli

Broccoli contains a large number of nutrients that can be lost if the broccoli is overcooked. Add broccoli directly to soups, and let it cook in the stock to retain flavor, texture and nutritional value.

Soup Making Tip

Bell Peppers

Store bell peppers in the refrigerator. Wrap the peppers loosely in dry plastic bags and they will last up to a week before breaking down.