Stir Fry Vegetable Soup

1 Tbsp. Peanut oil

2 Carrots, peeled and sliced on the diagonal

2 Celery ribs, washed and sliced on the diagonal

1 cup Sliced onion

2 (14.5 oz.) cans Vegetable broth or chicken Broth

2 tsp. All Purpose Soy Sauce

2 (10 oz.) cans Mixed Chinese Vegetables, drained

1 cup Spinach leaves,* washed, cut into strips and packed

Cooked, shredded chicken breast or Tofu, cut into small cubes (optional)

*Or use Chinese cabbage or bok choy leaves.

In medium saucepan, heat oil. Add carrots, celery and onion and stir fry 2 to 3 minutes until onion is transparent.

Add chicken broth and soy sauce and bring to boil.

Cover, reduce heat and simmer for about 5 minutes or until carrots are just tender.

Add Chinese Vegetables and cook 1 minute.

Stir in spinach and cook 30 seconds to 1 minute until leaves are limp and bright green.

To serve, ladle into soup bowls over bits of chicken breast or tofu, if desired.

Makes 4 servings.