San Francisco Vegetable Soup Recipe

Step 1

In a medium-size saucepan, saute onions, carrots, bok choy and bell pepper in oil over medium heat until vegetables soften, about 5 minutes.

Step 2

Add water, bouillon powder, ginger and garlic. Simmer until vegetables are tender, about 5 minutes.

Step 3

Add snow peas, cook for one minute and serve hot.

Per serving: 67 cal, 2 g prot, 182 mg sod, 12 g carb, 2 g fat, 0 mg chol, 27 mg calcium

Source: Chef Ron Pickarski, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Things You'll Need

  • 1/4c Sliced onions
  • 1/4c Thinly sliced carrots
  • 1/4c Thinly sliced bok choy
  • 1/4c Red bell pepprer
  • -- (thinly sliced)
  • 1ts Sesame or vegetable oil
  • 3c Water
  • 1tb Vegetable bouillon powder
  • 1/4ts Ground ginger
  • 1ts Granulated garlic; -OR-...
  • 2ts -Minced fresh garlic
  • 1/4c Diagonally sliced snow peas

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