Asian Vegetable Soup

3 tablespoons olive oil
1 medium onion chopped
1 cup chopped celery
1 cup chopped yellow bell pepper
1 cup sliced carrots
1 teaspoon Lawry’s Seasoned Salt
1 teaspoon black pepper

Place the above ingredients in a large pot and sauté on medium heat for 20 minutes

Then add

4 cups thinly sliced green cabbage

8 cups of water
¼ cup rice vinegar
¼ cup soy sauce
¼ cup teriyaki sauce
1 tablespoon granulated garlic
You may add additional salt but taste as you go.
1 vegetable stock bouillon

Simmer on low heat for 45 minutes, add water as needed. 

Cook in a separate pot  6 ounces of wide noodles.  Cook al dente and do not rinse.  Place noodles in soup when ready to serve.  You do not want the noodles to absorb all the liquid in the soup.

Enjoy with hot from the oven cornbread and your favorite glass of wine.  Have some fun!