Oriental Vegetable Soup

Today I made Oriental Vegetable Soup at school for our staff. It was a big hit with those watching their weight. Super easy to make, and reheats very well.

Recipe for Oriental Vegetable Soup

In a large stock pot heat 4 qts. of water, add 2 T. beef base, 2 heads of broccoli pieces, 1/2 c. celery (chopped), 1 pkg. cole slaw mix or broccoli slaw mix, and 2 cups of shredded carrots, cook until vegetables are tender, on medium heat it should take about 15 mintues. Add 3 c. fresh baby spinach leaves, 1 t. garlic powder, 1 t. onion powder, 1 t. cumin, 1 t. oregano, 1 t. black pepper and salt to taste. Heat through and add 1 c. scrambled eggs. Stir well and serve.

Note: spinach will wilt quickly, do not overheat.


The Lunch Lady :)