If any of you follow my Instagram feed, you know I’ve been a bit under the weather this week. Granted, I don’t need to be sick to eat soup, but when I am sick it’s one of the only types of food I can stomach. This was also towards the end of the week so most of my fresh ingredients had already been used in the meals I had prepped over the weekend, but I always try to keep a few things in the house in case I want to make something different. This soup can be made with almost any variation of vegetables and takes only as long to make as the longest cook time on your veggies.
- 2 medium carrots (cut into bite size pieces)
- 5-8 White mushrooms (sliced)
- 1 can water chestnuts
- Bean Sprouts
- 1/4 cup (you can use more) green peas
- 1/4 of a medium white onion (finely diced)
- 1 container of low sodium vegetable or chicken broth
Optional: Add barley, quinoa or any carb you’d like
Pour the chicken broth into a medium pot and bring to a low boil. Once the broth is hot, bring down your heat
Add in the barley, water chest nuts onions and carrots. Let them cook 5-7 minutes until they begin to soften. These will take the longest to cook so once they begin to soften, cook another 5-7 minutes and then add in your mushrooms.
Cook for 5 minutes then add in the peas.
Once the peas are cooked which shouldn’t take more than a few minutes you add in the bean sprouts.
Once the bean sprouts are in, you should be ready to serve since they cook incredibly quickly and if left too long become really soggy.
The nice thing about this recipe is you can change the vegetable combinations and make hundreds of different variations of this soup. If you wanted a more Asian vibe, you could cut the carrots smaller, add in ginger, soy, snow peas, baby corn and bok choy for example. The possibility are really endless!