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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