Japanese Onion and Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup fresh Cabbage, chopped in thin strips2 Carrots, peeled and cut2 stalks Celery (with leaves), chopped1 envelope Onion soup mix8-12 oz fresh sliced Mushrooms1-2 balls of angel hair Pasta2 tsp minced Garlic1 tsp fresh minced Ginger1/2 tsp Salt5 cups Water
Saute ginger, garlic, celery, and carrot in a dutch oven (use non-stick spray or 2 tsp canola oil if you worry about sticking) for about 5 minutes on medium heat.
Add water, soup mix, salt, and cabbage to soup and bring to a boil. Let simmer for 10 minutes.
Add pasta and mushrooms and simmer for another 4 minutes or until pasta is tender.
Serve and enjoy! Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHER8WC.
Add water, soup mix, salt, and cabbage to soup and bring to a boil. Let simmer for 10 minutes.
Add pasta and mushrooms and simmer for another 4 minutes or until pasta is tender.
Serve and enjoy! Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHER8WC.
Nutritional Info Amount Per Serving
- Calories: 76.4
- Total Fat: 0.6 g
- Cholesterol: 7.1 mg
- Sodium: 945.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.4 g
- Protein: 3.2 g
Member Reviews