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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.8
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,124.2 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Asian Veggie Soup calories by ingredient
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Asian Veggie Soup

Submitted by: CHRISTINE_HOUSE

Introduction

Light but filling soup. Light but filling soup.
Number of Servings: 12

Ingredients

    Bok Choy, raw-shreaded, 5 cup
    Onions, raw, 1.5 cup, chopped
    Celery, raw, 1 cup, diced
    Carrots, raw, 1.5 cup, chopped
    15 oz canned baby corn (drained), 15 oz
    Sliced Water Chestnuts
    100% Hunt's diced tomatos, 2 cup
    Chicken Light Broth 100%, 12 cups
    Ginger, ground, 1 tbsp
    Wasabi, .5 root (ground)
    Cooking Spray

Tips

I like to sometimes add shrimp!


Directions

Spray deep pot with cooking spray. Chop onions & celery begin to cook then chop bok choy, & put into pot (dont stir!) chop carrots then place on top of the bok choy place lid on pot for about 3-5 min then the bok choy should be slightly wilted. then put in girnger & wasabi & mix it all up. Add the broth turn it up to get it simmering. Then drain & add the Baby corn cobs, & water chestnuts. Then Stir & turn off heat.

Serving Size: Makes 12 1-Cup Servings






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