Asian Fusion Sweet and Sour Vegetable Soup

1 Quart Chicken Stock with fat skimmed
2 tsp olive oil
1 large carrot diced
1 med onion diced
3 stalks celery chopped
1 large Asian Eggplant chopped
2 cups broccoli florets
1/2 cup navy (or other) beans

1 tablespoon Chicken Base
3 Tbsp grated fresh ginger
4 cloves garlic pressed
1/2 tsp garlic pepper paste
1 tsp maggi seasoning
2 tbsp tamari
3 TBSP lemon juice or rice wine vinegar
1 tbsp sugar
salt, pepper to taste

Serve in big Asian bowls as a one dish meal with a salad.

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