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.
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 12 Servings|
|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 %|
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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.
Calories per serving: 34
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