Beef and Bok Choy Soup

After plowing through leftovers all week, I finally made something new.  Using mostly the vegetables that had been in my fridge the longest.
Add the following to a soup pot as you're preparing them:
Sesame oil.
Medium heat.
Chopped onion.
Minced ginger.  After two-three minutes add
Gound beef.  When browned add
Handful of chopped carrots.
1 large chopped and peeled parsnip.
3/4 head chopped cauliflower.
Chicken broth and water to cover, plus a little bit.
A bunch of baby bok choy.  They are about 2 inches long.  I rinsed these and just cut off the bottom of the stalk and threw them in like that.
Some salt, pepper, and dried garlic.  (Horror of horrors - I am out of fresh!  Something is not right in the universe.)
Turn up the heat, bring to a boil, then lower the heat and simmer for 25 minutes.

So, if you photograph a steaming bowl of soup from directly above it, your camera lens will fog up. 

Good soup - simple tasting, easy on the spice level, very warm and filling.

Scooter