Chinese Egg Drop Soup - cooking recipe

Ingredients

2 (14 1/2 oz.) cans chicken broth
1 Tbsp. cornstarch
1/2 c. loose-pack frozen French-style green beans, onions and red pepper
1 slightly beaten egg

Preparation

In a 1 1/2-quart casserole, stir together chicken broth and cornstarch.
Stir in frozen vegetables.
Cook, covered, on High in the microwave for 4 minutes, stirring once.
Cook, covered again, for about 4 minutes or until bubbly.
Stir; cook, covered, for 2 minutes more.
Pour egg into hot soup; stir once.
Serve immediately.
Ladle soup into soup bowls.
Makes 4 side-dish servings.