Ingredients: 6 cups Vegetable Stock1 medium White Onion, finely chopped3 Garlic Cloves, minced1 teaspoon peeled and minced Fresh Ginger1 teaspoon Soy Sauce1/2 cup Water Chestnuts, chopped1/2 cup Bamboo Shoots, chopped3/4 cup chopped Broccoli1 large Carrot, peeled and shredded3/4 cup Shiitake Mushrooms, re-hydrated, stems removed and caps thinly sliced1/4 cup shredded Spinach1/2 cup chopped Snow Peas1 cup cooked Brown Rice1 cup diced Celery1 Green Bell Pepper, chopped1/8 teaspoon Fresh Ground Black Pepper.
Preparation:1. Add 1-cup vegetable stock to stockpot. Bring to a boil over high heat.
2. Reduce heat to medium.
3. Stir in chopped onion, minced garlic, and minced fresh ginger.
4. Simmer 3 minutes. Stir in soy sauce and remaining vegetable stock.
5. Bring to a gentle boil over medium-high heat.
6. Stir in chopped water chestnuts, chopped bamboo shoots, chopped broccoli, shredded carrot, sliced shiitake mushroom caps, shredded spinach, chopped snow peas, cooked brown rice, diced celery, and green bell pepper.
7. Reduce heat to low. Simmer 10 minutes.
8. Season with fresh ground black pepper.
9. Serve hot.