Easy Pot Sticker and Mussels Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Onions, raw, 1 cup, chopped Red Ripe Tomatoes, 1 cup, chopped or sliced Cilantro, raw, 5 tbsp Jalapeno Peppers, .5 cup, sliced Lemon Juice, .15 cup Mussels, 1lb frozen in shellChinese, Pork Pot Sticker, 10-12 pot stickers (about 4 servings worth)Tomato Paste, 0.5 cup Garlic, 2 cloves mincedVegetable Broth, 4 cupWater 1.5 cupKikkoman Lite Soy Sauce, 2 tbsp
1. With the onion, cilantro,. Jalapeno, lemon and Tomato you are going to make a home made Pico De Gallo. Chop all of the above items and toss them together. (Most veggie sections of the super market sell fresh pre-made pico de Gallo, you can use that instead.)
2. in a large pot bring the vegetable broth, water, minced garlic, tomato paste and soy sauce to a simmer.
3. Add the Pico De Gallo mixture and simmer for about 5 minutes.
4. Add the frozen pot stickers and mussels and simmer for another 10 minutes.
Serve with crusty bread for dipping (not included in nutritional info). Makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user KELDRA1.
2. in a large pot bring the vegetable broth, water, minced garlic, tomato paste and soy sauce to a simmer.
3. Add the Pico De Gallo mixture and simmer for about 5 minutes.
4. Add the frozen pot stickers and mussels and simmer for another 10 minutes.
Serve with crusty bread for dipping (not included in nutritional info). Makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user KELDRA1.
Nutritional Info Amount Per Serving
- Calories: 159.6
- Total Fat: 4.3 g
- Cholesterol: 23.8 mg
- Sodium: 1,292.0 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.7 g
- Protein: 14.4 g
Member Reviews
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ERIKARAE79
This recipe was absolutely amazing! The broth was so fresh and beautiful. My 7 yr old loved it and kept telling me how yummie it was. Only modification I made was I used perogies instead of potstickers because I'm a lacto-ovo vegetarian. This is going to be one of my new favorite winter recipes.... - 1/3/11