Chinese Vegetable Soup Recipe

Vegetable Soup


2 cans chicken broth

1/2 c. snow peas

1 pkg. tofu chopped

1 bunch celery, cabbage

1 c. fresh mushrooms

1 c. sliced zucchini

1 pkg. bean sprouts

1/4 c. soy sauce

1 tbsp. sesame seeds

1 can water chestnuts, drained


Heat chicken broth to boiling.

Add remaining ingredients. Simmer about 30 minutes until vegetables are just tender.

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