Asian Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Bok Choy, raw-shreaded, 5 cupOnions, raw, 1.5 cup, chopped Celery, raw, 1 cup, diced Carrots, raw, 1.5 cup, chopped15 oz canned baby corn (drained), 15 oz Sliced Water Chestnuts100% Hunt's diced tomatos, 2 cup Chicken Light Broth 100%, 12 cupsGinger, ground, 1 tbspWasabi, .5 root (ground)Cooking Spray
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
Serving Size: Makes 12 1-Cup Servings
Nutritional Info 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
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