Asian-Style Mushroom Soup

You might find a lot of soup recipes on this site during the winter months as I always make some to warm up. We have soup mostly every day, especially since our little guy is so fond of all types of soup.

This soup was not a winner with the kids, nor was it with the mushroom-hatin' man... but it didn't stop me from cooking up a batch. I personally love mushrooms, and now I have some delicious soup to last me the week for lunch! Hope you enjoy it... and if you don't like mushrooms, you could always omit them and switch them with broccoli or double up the other vegetables in the soup (especially the Napa)!

Ingredients
(6 servings)

1 tbsp olive oil
1 small onion, cut in half and sliced
1 small carrot, julienned (about 3/4 cup)
1 garlic clove, chopped or minced
1 tsp fresh ginger, minced or grated
1 small red bell pepper
5 cups beef broth
1 tbsp Soya sauce
2 cups Napa cabbage, chopped
8 large mushrooms, sliced (approx 200 gr)

Directions
- In a large pot, heat oil. Add onions and carrots and cook for 5-10 minutes until softened.
-Add red pepper, garlic, ginger and cook another minute.
-Add beef broth, soya sauce, mushrooms and napa and bring to a boil while covered.
- Once boiling, and mushrooms and Napa are softened but still have a little crunch, remove from heat and serve.

Nutritional Data
1 serving = 1 cup
1 WW point
61.2 cal
2.9 g fat
5.5 g carbs
1.3 g fiber
4.3 g protein