WW Zero Points Asian Vegetable Soup
Created by dienia b on June 3, 2023
- Servings: 8
- Prep Time: 20m
- Cook Time: 60m
- Recipe #40847
Ingredients
- 2 cups bok choy, chopped
- 2 cups napa cabbage, chopped
- 5 cloves garlic, minced
- 1/4 cup fresh ginger root, thinly sliced, julienned
- 6 ounces shitake mushrooms, sliced
- 4 ounces oyster mushrooms, chopped
- 2 cups scallions, chopped
- 8 ounces water chestnuts, sliced (1 can)
- 5 ounces bamboo shoots, sliced (1 can)
- 1/2 cup red bell pepper, thinly sliced
- 1/4 teaspoon red pepper flakes
- 8 cups vegetable broth
- 1 cup bean sprouts
- 2 cups snow peas, stringed
- 2 tablespoons soy sauce
- 1/2 cup cilantro, finely chopped
- 1/4 cup parsley, chopped
How to Make
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Step 1: Put bok choy, Napa cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, bamboo shoots, red bell pepper, pepper flakes and vegetable stock into a large soup pot.
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Step 2: Stir to combine.
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Step 3: Cover and bring to a boil over high heat.
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Step 4: Reduce heat to low and simmer, partially covered for approximately 10 minutes.
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Step 5: Add bean sprouts, soy sauce and snow peas.
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Step 6: Cook for an additional 4 minutes.
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Step 7: Stir in cilantro and parsley.
Nutritional Facts
- Serving Size: 1 (457.2 g)
- Calories 87.7
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1494.8 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 5.5 g
- Sugars - 7.4 g
- Protein - 5.8 g
- Calcium - 78.4 mg
- Iron - 1.9 mg
- Vitamin C - 64.6 mg
- Thiamin - 0.2 mg