Vegetable Soup with Chinese Dumplings and Won Tons

This is a Chinese inspired Western Vegetable soup with the delicious addition of Chinese Dumplings and Won Tons. It can also serve as a "use up the leftovers" recipe. It has a hint of Creole too!

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Name: Vegetable Soup with Chinese Dumplings and Won Tons
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American-Chinese Fusion
Ingredients: 1 32 oz Chicken Stock Boxed/Canned or fresh made; 2 14.5 oz Chicken Broth Canned or fresh made; 4 cups Water; 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; Pepper 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 Rosé Wine I used Sauvignon Blanc.; 4 stalks Celery Chopped; 3 tablespoons Fresh parsley Chopped; 2 Carrots Chopped; 1 handfull Fresh mung bean sprouts Whole. More if desired; 1 Bay leaf Dried

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INGREDIENTS

1 32 oz Chicken Stock ; Boxed/Canned or fresh made
2 14.5 oz Chicken Broth ; Canned or fresh made
4 cups Water
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
Pepper ; 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 Rosé Wine ; I used Sauvignon Blanc.
Optional Add-Ins
4 stalks Celery ; Chopped
3 tablespoons Fresh parsley ; Chopped
2 Carrots ; Chopped
1 handfull Fresh mung bean sprouts ; Whole. More if desired
1 Bay leaf ; Dried

Servings

INSTRUCTIONS

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.

NOTES

Fresh Herbs are always best, but use dried if you do not have access to fresh. I grow mine in the back yard. It is easy to do, indoors or out!

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Vegetable Soup with Chinese Dumplings and Won Tons

1 32 oz Chicken Stock Boxed/Canned or fresh made
2 14.5 oz Chicken Broth Canned or fresh made
4 cups Water
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
 Pepper 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 Rosé Wine I used Sauvignon Blanc.
 Optional Add-Ins
4 stalks Celery Chopped
3 tablespoons Fresh parsley Chopped
2 Carrots Chopped
1 handfull Fresh mung bean sprouts Whole. More if desired
1 Bay leaf Dried

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 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.

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Yummy Soup!
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Nutrition

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Serving Size: 1 Serving (215g)
Recipe Makes: 12 Servings

Calories: 34
Calories from Fat: 3 (9%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 28.7mg		1 %
Potassium 369.9mg		10 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 4.6g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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