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San francisco vegetable soup

Yield: 3 Servings

Ingredients:

• 1/4 c Sliced onions
• 1/4 c Thinly sliced carrots
• 1/4 c Thinly sliced bok choy
• 1/4 c Red bell pepprer -- (thinly sliced)
• 1 ts Sesame or vegetable oil
• 3 c Water
• 1 tb Vegetable bouillon powder
• 1/4 ts Ground ginger
• 1 ts Granulated garlic; -OR-...
• 2 ts -Minced fresh garlic
• 1/4 c Diagonally sliced snow peas

Instructions:

In a medium-size saucepan saute onions carrots bok choy and bell pepper in oil over medium heat until vegetables soften about 5 minutes. Add water bouillon powder ginger and garlic. Simmer until vegetables are tender about 5 minutes. Add snow peas cook for one minute and serve hot. Per serving: 67 cal 2 g prot 182 mg sod 12 g carb 2 g fat 0 mg chol 27 mg calcium Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

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