Asian Fusion Sweet and Sour Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Quart Chicken Stock with fat skimmed2 tsp olive oil1 large carrot diced1 med onion diced3 stalks celery chopped1 large Asian Eggplant chopped2 cups broccoli florets1/2 cup navy (or other) beans1 tablespoon Chicken Base3 Tbsp grated fresh ginger4 cloves garlic pressed1/2 tsp garlic pepper paste1 tsp maggi seasoning2 tbsp tamari3 TBSP lemon juice or rice wine vinegar1 tbsp sugarsalt, pepper to taste
Chop carrot, onion and celery and slowly saute in olive oil, put aside. Boil pasta, drench in cold water, chop and put aside. Bring stock to a boil and add chicken stock until just salty enough to taste. Grate ginger and press garlic into stock. Add eggplant and beans and cover, simmering until eggplant is done. Add onion, carrot and celery from skillet. Add rest of seasonings, lemon juice, tamari, maggi, sugar, pepper, garlic pepper paste to taste. Finish by adding pasta and broccoli. Simmer until broccoli is tender but still bright green.
Serving Size: Makes 2 big bowls or four small ones
Serving Size: Makes 2 big bowls or four small ones
Nutritional Info Amount Per Serving
- Calories: 196.7
- Total Fat: 4.8 g
- Cholesterol: 7.3 mg
- Sodium: 1,043.9 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 8.5 g
- Protein: 10.1 g