Asian stir-fry soup
- Number of Servings: 6
Ingredients
1 tbsp Crisco Pure Vegetable Oil4 cups Vegetable Broth or Dashi Stock4 cups Cabbage (chopped) 1/2 med Onion (chopped) 2 cups Brussels sprouts1 lg Carrot (thin sliced)6 med Scallions (1/2 in slices)1 lg Celery (thin sliced)1 med Tomato (Cubed)7 med Mushrooms (thin sliced)Black Pepper to taste
1. Stir-fry all Vegetables in Vegetable Oil approx 3 mins.
2. Bring Soup stock to a slow boil.
3. Add Stir-fried vegetables to soup stock and simmer 30 mins.
Makes 6 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLOFALL.
2. Bring Soup stock to a slow boil.
3. Add Stir-fried vegetables to soup stock and simmer 30 mins.
Makes 6 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLOFALL.
Nutritional Info Amount Per Serving
- Calories: 83.8
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 662.6 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 4.1 g
- Protein: 3.3 g
Member Reviews