Oriental Veggie Soup
- 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, drained1 yellow summer squash 1/4 tsp red pepper flakes (or to taste)1 tsp sesame oil6 cup fat-free chicken broth
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.
tender. Add red pepper flakes and garlic to taste for additional flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user CACTUS_FLOWER.
Nutritional Info 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
Member Reviews
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NJMAAAAAA
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.