Hawaiian-Ginger Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 2 medium DOLE^® Carrots, chopped
• 2 stalks DOLE^® Celery, chopped
• ½ (8-ounce) package DOLE^® Mushrooms, sliced
• 1 Hawaiian Slaw recipe
• 1 cup bias-sliced snap peas
• 2 teaspoons grated fresh ginger
• 3½ cups low sodium vegetable broth
• 2 tablespoons less-sodium soy sauce
• Chopped red bell pepper and/or fresh cilantro for garnish (optional)

Directions

1. Heat oil in a large saucepot over medium-high heat. Add carrots and celery; cook 3 minutes or until tender-crisp, stirring occasionally. Stir in mushrooms; cook 5 minutes or until tender, stirring occasionally. Stir in slaw, snap peas and ginger; cook 2 minutes or until cabbage is tender-crisp, stirring occasionally.
2. Stir in broth and soy sauce; heat to a simmer. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Serve soup garnished with bell pepper and/or cilantro, if desired. Makes about 6 cups.

Tips & tricks