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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 91.9
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 664.2 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 6.7 g

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

Submitted by: LOVELYLYNDA

Introduction

I created this when I was in the mood for an oriental soup, by picking orietnal-style veggies from the produce section. I created this when I was in the mood for an oriental soup, by picking orietnal-style veggies from the produce section.
Number of Servings: 6

Ingredients

    2 cup mushroom(s)
    2 leek(s)
    1 cup carrot(s)
    2 clove garlic clove(s)
    1 1/2 cup bok choy
    1 cup bean sprouts
    1 8 oz. can baby corn ears, drained
    1 yellow summer squash
    1/4 tsp red pepper flakes (or to taste)
    1 tsp sesame oil
    6 cup fat-free chicken broth

Directions

Cut the carrots into matchstick strips. Slice the leeks, yellow squash and mushrooms. Combine the vegetables with broth and oil. Cook until
tender. Add red pepper flakes and garlic to taste for additional flavor.

Number of Servings: 6

Recipe submitted by SparkPeople user CACTUS_FLOWER.






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Member Ratings For This Recipe

  • How could anyone call this a vegetarian soup if they add Chicken broth in to it. - 4/20/08

    Reply from LOVELYLYNDA (2/7/09)
    Well, I'm not vegetarian, so I didn't think of that, but you could try substituting vegetable broth.


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