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Title: San Francisco Vegetable Soup
Categories: Soup Vegan Pickarski
Yield: 3 Servings
| 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 |
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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