Spinach Egg Drop Soup

Ingredients:

• Vegetable Broth – 1 box (32-oz.)
• Garlic – 1 clove (crushed)
• Eggs – 4 (lightly beaten)
• Baby Spinach – 2 cups (lightly packed)
• Scallions – 2 (sliced thin)
• Salt and Ground Pepper – according to taste

Method:

1. In a medium sauce pan, bring the vegetable broth and the garlic clove to a boil over medium heat. Remove the garlic clove and discard. Stir the soup with a spoon.
2. At the same time gradually pour the beaten eggs into the hot broth. Return to the stove top over low heat.
3. Add the spinach and green onions and cook until the spinach wilts, about 1 minute. Season to taste with salt and pepper.
4. Ladle soup into bowls and serve. It makes about 4 1/2 cups.