I enjoyed this soup in a restaurant more than 30 years ago. It was so delicious, I had to ask for the recipe. Because it’s so simple to prepare, it’s a joy to make when you’re short on time.
- 2 cups water
- 1/2 cup canned mixed Chinese vegetables, drained
- 1/3 cup canned cut green beans, drained
- 1 teaspoon chicken bouillon granules
- In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Yield: 2 servings.
Originally published as Mock Chinese Soup in Reminisce October/November 2010, p44
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