Vegetable & Bean Soup

Martin Yan Recipe

In addition to being a healthy dish, this soup is a great one to make if you want to take a minute to relax. Relaxing is important to help keep your mind refreshed, so make this one when you want to slow down and wrap yourself in a blanket on cold day.

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Note: To make your own vegetable broth, boil together 4 large, quartered onions, 2 large carrots, 8 cloves garlic, 4 quarter-sized slices ginger, 6 black peppercorns in 3 quarts of water. Simmer until the broth is reduced to about 8 cups, about 1 hour. Strain the liquid before using.

Prep/Cook Time: 45 Minutes

Ingredients

• 8 cups vegetable broth
• 4 thin slices ginger, lightly crushed
  
• ¼ cup rolled oats
  
• 1 medium carrot, thinly sliced diagonally
  
• 1 can (8 ounces) kidney beans, drained and rinsed
  
• 2 cups napa cabbage, cut into 1-inch pieces
  
• 1 large tomato, peeled and cut into 1-inch pieces
  
• 4 fresh shiitake mushrooms, stems discarded and caps quartered
  
• 2 tablespoons fresh lemon juice
  
• ½ teaspoon sesame oil
  
• Salt, to taste
  
• 1 green onion, thinly sliced

Directions

1. In a large pot, bring the broth, ginger and oats to a boil over medium-high heat. Reduce the heat, cover and simmer for 15 minutes. Add the carrot and beans; cook for 5 minutes. Add the cabbage, tomato and mushrooms; cook for 10 minutes.
   
2. Season with the lemon juice, sesame oil and salt. Sprinkle the green onion over the top before serving.

Nutritional Information

Per Serving: 183 calories; 4 g fat (1 g sat); 6 g fiber; 29 g carbohydrates; 8 g protein; 64 mcg folate; 2 mg cholesterol; 10 g sugars; 3,676 IU vitamin A; 69 mg vitamin C; 66 mg calcium; 3 mg iron; 569 mg sodium; 479 mg potassium