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Chinese Vegetable Soup

Tummy.Tucker's picture
Ingredients
  Chicken bouillon cube 1
  Boiling water 1 Cup (16 tbs)
  Canned french-style green beans 5 Ounce, drained (1/2 Of A 10 Ounce Can)
  Canned bean sprouts 9 1⁄2 Ounce, drained (1/2 Of A 19 Ounce Can)
  Canned mushrooms 5 Ounce, drained (1/2 Of A 10 Ounce Can)
  Chinese cabbage stalk 2 , shredded
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a saucepan, dissolve bouillon cube in boiling water.
2. Stir in remaining ingredients and heat to serving temperature.
3. If desired, add a dash of Mild Chinese Mustard.

SERVING
4. Ladle soup in soup bowls and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
5 Minutes
Servings: 
4

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 87 Calories from Fat 8

% Daily Value*

Total Fat 0.97 g1.5%

Saturated Fat 0.14 g0.72%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 665.5 mg27.7%

Total Carbohydrates 15 g5.1%

Dietary Fiber 5.7 g22.8%

Sugars 8 g

Protein 8 g16.7%

Vitamin A 375.6% Vitamin C 329.8%

Calcium 45.2% Iron 22.1%

*Based on a 2000 Calorie diet

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Chinese Vegetable Soup Recipe