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Asian Noodle-Vegetable Soup
Asian Noodle-Vegetable Soup
Ingredients:
6 cups Beef broth
3 cups Water
1 1/2 pounds Sweet potatoes -- peeled & cut
bit size pieces (4 cups)
2 teaspoons Garlic -- minced
12 ounces Green cabbage -- thinly sliced
(6 cups)
8 ounces Sugar-snap peas -- trimmed or
peas -- halved crosswise
(2 1/2 cups)
8 ounces Capellini -- broken in thirds
(about 2 1/2 cups)
2 tablespoons Teriyaki sauce
2 tablespoons Dark Oriental sesame oil
Scallions; sliced -- garnish
Directions:
In a Dutch Oven, heat the broth or oil. Add the diced onion, bell pepper, celery, garlic and jalapeno pepper and cook 7 minutes over medium heat, stirring frequently. Stir in tomatoes and cook for 3 to 4 minutes more. Stir in the beans, crushed tomatoes, and seasonings and cook for about 30 minutes more over medium-low heat, stirring occasionally.
In a medium saucepan, place the sweet potatoes in enough boiling water to cover. Cook on MEDIUM heat about 15 minutes, until tender, and drain in a colander. When chili has cook for about 25 minutes, stir the potatoes into the pot.
Ladle the chili into bowls and garnish with chopped red onion or scallions. Serve with Corn Bread.
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Shows: 1928
 Date Posted: 18/08/2006 Rate :
 Submitted by:: Adam
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