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Bean Sprout Soup

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Serves: 4
Prep: 15 Minutes
Cook: 35 Minutes
Total: 50 Minutes
Very tasty vegetarian treat. Perfect with white rice or your favorite bread roll.


- 5 cups of water
- 1 tablespoon of instant vegetable broth powder (optional)
- 1 tablespoon of salt (or to taste)
- 1 tablespoon of vegetable oil
- 1 raw carrot
- 1 stick of raw celery
- 1/2 can of whole kernal kern (14 to 15 oz can)
- 1/2 can of cut green beans (14 to 15 oz can)
- 1/4 cup of chopped green bell peppers
- 1/2 chopped medium yellow onion
- Two small potatoes
- Small bag of bean sprouts


1. Peel your potatoes and chop into small squares
2. Place 5 cups of water into a pan.
3. Add potatoes, oil, salt and soup broth powder to the water and bring to a boil while you prep your ingredients
4. Chop your carrot into small slices
5. Chop your celery into small pieces
6. Chop your bell peppers into tiny cubes
7. Chop your onion into tiny cubes
8. After potatoes are soft (typically takes about 20 to 25 minutes), add all ingredients to the pan, including the corn and green beans and boil for 10 minutes
9. Serve soup in a bowl
10. Sprinkle a generous helping of bean sprouts over the soup

You can experiment with different types of vegetables


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