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Ingredientes
- 6 c. vegetable stock
- 1 x carrot shredded
- 1 x onion finely minced
- 3/4 c. fresh mushrooms sliced
- 3 x cloves garlic chopped
- 1 c. diced celery
- 1 tsp grnd ginger
- 1/2 c. snow peas minced
- 1 tsp low sodium soy sauce
- 1/4 c. spinach shredded
- 1/2 c. waterchestnuts minced
- 1 c. cooked white rice
- 1/2 c. bamboo shoots minced
- 1/8 tsp black pepper
- 3/4 c. broccoli minced
- 1 x green bell pepper minced
Direcciones
- Heat 1/2 c. of broth in a soup pot over high heat. When broth is boiling, add in onion, garlic and ginger. Cook for 3 min. Add in soy sauce and the remaining 5 1/2 c. broth. Bring stock to a gentle boil. Add in water chestnuts, bamboo shoots, broccoli, carrots, mushrooms, spinach, snow peas, cooked rice, celery, and black pepper. Bring to a simmer and cook for 10 min.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 995mg | 41% |
| Potassium 284mg | 8% |
| Total Carbs 18.51g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.6g | 3% |
| Protein 2.4g | 4% |
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