San Francisco Vegetable Soup

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