Cantonese Vegetable Soup(Vegetarian) - cooking recipe

Ingredients

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)

Preparation

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