July 12, 2010
Chinese Vegetable Soup
Packed with vegetables, this soup is easier to make than most because it’s made from convenience products.
Servings: 10
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 (14-ounce) cans Chinese mixed vegetables, drained
- 3 cups water
- 2 (4-ounce) cans sliced mushrooms, drained
- 3 celery stalks, coarsely chopped
- 1/4 cup chopped red bell pepper
- 1/4 cup beef bouillon granules
- 1/4 cup beef bouillon granules
- 1 1/2 tablespoons dried onion flakes
- 1 (10-ounce) can asparagus pieces
- 1 (8-ounce) can French-style green beans
Directions
Combine mixed vegetables, water, mushrooms, celery, bell pepper, beef bouillon granules and onion flakes in a large saucepan and mix well.
Add undrained asparagus and undrained green beans to vegetable mixture and mix well. Season with salt and black pepper to taste.
Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes. Ladle into soup bowls.
Secret Tip
Unflavored gelatin will thicken the soup and give it the rich, substantial feel of long-cooked soup made with beef bones. You'll find the texture very pleasing. Just add 1 envelope unflavored gelatin to the vegetable mixture in step 1.
