Hawaiian-Ginger Vegetable Soup
Cook time – 30 min
- Total time
- 50 minutes
- Preparation time
- 20 minutes
- Calories
- 169
- Portions
- 4
Directions
- 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.
- 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
Additional vegetables to experiment with in this soup include enoki mushrooms, mung bean sprouts and/or fresh Thai basil.
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)
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 1½ Cups |
| Calories | 153 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (8 g) | 6% |
| Saturated Fat (1 g) | 6% |
| Monounsaturated (2 g) | |
| Sodium (665 mg) | 29% |
| Total Carbohydrate (17 g) | 6% |
| Dietary Fiber (4 g) | 16% |
| Total Sugars (9 g) | |
| Protein (3 g) | |
| Calcium | 6% |
| Iron | 10% |
| Magnesium | 2% |
| Phosphorus | 2% |
| Potassium (348 mg) | 8% |
| Thiamin | 4% |
| Vitamin A | 35% |
| Vitamin B6 | 4% |
| Vitamin C | 15% |
| Vitamin E | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.