Recipe - San Francisco Vegetable Soup

One fourth cup Sliced onions
One fourth cup Thinly cut or sliced up carrots
One fourth cup Thinly cut or sliced up bok choy
One fourth cup Red bell pepprer
(thinly cut or sliced up )
1 teaspoon Sesame or vegetable oil
3 cup Water
1 tablespoon Vegetable bouillon powder
One fourth teaspoon Ground ginger
1 teaspoon Granulated garlic; OR...
2 teaspoon Minced fresh garlic
One fourth cup Diagonally cut or sliced up snow peas

In a mediumsize 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