Cantonese Vegetable Soup(Vegetarian)

• 6 c. vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. minced ginger root or 1/2 tsp. ground ginger
• 1 Tbsp. soy sauce
• 1/2 c. chopped water chestnuts
• 1/2 c. sliced bamboo shoots
• 3/4 c. chopped broccoli florets
• 1 green bell pepper, seeded and chopped
• 1 carrot, shredded
• 3/4 c. sliced mushrooms
• 1 c. sliced celery
• 1/2 c. chopped snow peas or green peas
• 1 c. fresh bean sprouts
• 1 c. cooked rice
• pinch of black pepper
• 3 scallions, thinly sliced (optional)

1. Heat 1/2 cup of the broth in a large soup pot over high heat. When broth is boiling, add onion, garlic and ginger.
2. Cook for 3 minutes.
3. Add soy sauce and remaining 5 1/2 cups of broth.
4. Bring to a gentle boil.
5. Add all remaining ingredients except scallions. Bring to a simmer and cook for 10 minutes.
6. Garnish with scallions and serve.
7. Makes 4 to 6 servings.

vegetable broth, onion, garlic, ginger root, soy sauce, water chestnuts, bamboo shoots, broccoli florets, green bell pepper, carrot, mushrooms, celery, snow peas, fresh bean sprouts, rice, black pepper, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=794448 (may not work)