Categories: Soups

Ingredients

• 32 oz of low sodium vegetable broth
• 3 cloves of garlic (minced)
• 1/2 tsp salt
• 5 carrots (rinsed, peeled and chopped into thin strips)
• 5 celery stalks (rinsed and sliced)
• 1 package of rice noodles (or any other noodle used for Asian cooking)
• 2 cups of bean sprouts
• 1 cup of pea pods
• 5 radishes
• Suggested toppings (crushed peanuts, scallion, fresh bean sprouts; you could also add shrimp to this soup for some extra protein)

Directions

1. In a large saucepan with a lid, bring the vegetable stock to a boil.

2. Now add the garlic, salt, carrots, and celery. Allow the soup to come to a boil again and cook for 3-5 minutes.

3. Next, add the noodles and allow them to cook in the hot broth (about 5 minutes).

4. Add the bean sprouts, pea pods, and radishes (cook for another 5 minutes).

5. You can allow the soup to continue to boil if you would like the vegetables to be softer, but I like my veggies crunchy so I usually eat it at this point.

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