Vegetable Soup with Chinese Dumplings and Won Tons
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 12
- 4 cups water
- pepper to taste
- 3 tablespoons fresh parsley chopped
- 2 carrots chopped
- 4 stalks celery chopped
- optional add-ins
- 1 bay leaf dried
- 1 32 oz chicken stock boxed/canned or fresh made
- 2 14.5 oz chicken broth canned or fresh made
- 2 cups vegetable soup mix dried. i used bob's red mill vegi soup mix
- 1 dozen won-tons prepared. i used freshly made pork-shrimp wontons
- 1 dozen chinese dumplings prepared. i used freshly made pork-chives dumplings.
- 3 tablespoons fresh cilantro or more to taste. destemmed leaves
- 2 tablespoons fresh chives or more to taste. chopped
- 4 roma tomatoes diced
- 1 bunch green onions chopped, white and some green parts
- 5 cloves fresh garlic, peeled minced. more or less to taste.
- 1 lb fresh mushrooms diced. i used white. other types could also be used
- 2 bell peppers deseeded, interior cleaned. use different colors for visual appeal
- 1 guajillo chile dried, de-seeded and de-stemmed.
- 5 leaves fresh basil destemmed and torn into pieces
- course sea salt fresh ground, to taste
- tony chachere's bold creole seasoning a few shakes. it is powerful. better to add more later than too much!
- 1 cup white or rosã© wine i used sauvignon blanc.
- 1 handfull fresh mung bean sprouts whole. more if desired
- Carbohydrate 6.76871713557825 g
- Cholesterol 0 mg
- Fat 0.362342934704838 g
- Fiber 2.12607931552841 g
- Protein 2.30110151799175 g
- Saturated Fat 0.0619189502250547 g
- Serving Size 1 1 Serving (215g)
- Sodium 28.6716302733256 mg
- Sugar 4.64263782004984 g
- Trans Fat 0.121085271599503 g
- Calories 34 calories
Fill a large pot with the Chicken Stock, Chicken Broth and Water. Add Dried Vegetable Soup mix, and bring to a boil. Simmer for 30 minutes. Add Salt, Pepper, Bold Creole Seasoning, Wine and Guajillo Chile. Do not cook the Mung Bean Sprouts, add them to soup bowls if desired. Meanwhile prepare all the vegetables and herbs as described and add them to the simmering pot as each is ready. At the end of the 30 minutes simmering, return the pot to boil. Add in the Won-Tons and Dumplings and cook as their instructions dictate. (Mine were freshly made and then frozen at the Yummy Dumpling shop half a block from my home in San Francisco's Sunset District, but you can also get them frozen in most supermarkets.) My boil time was 10 minutes from frozen. At the end of the boiling time for the Won-Tons and Dumplings, cover and turn off heat. Serve when you wish. Garnish with Bean Sprouts if desired. Do not eat the Guajillo Chile.
