Vegetable Egg Drop Soup

By Bailey1_

Ingredients

• 1 48-oz can chicken broth
• Couple slices ginger root, 2 inches thick
• 1-2 lb bag frozen mixed vegetables
• 2 eggs
• 2 14.5-oz cans stewed tomatoes

Preparation

Step 1

In a large stock pot add chicken broth, ginger and frozen vegetables over medium-high heat and cover.

In a small bowl, beat eggs and right when the soup mixture boils up (careful not to overcook the vegetables) steam in the eggs very slowly.

Add stewed tomatoes.