Hot and Sour Cabbage Soup

4 (15 ounce) cans chicken broth
1 pound crumbled ground pork
1 small head green cabbage, cored and shredded
1 1/2 cups fresh bean sprouts
1 bunch green onions, chopped
1 (15.25 ounce) can whole kernel corn
10 fresh mushrooms, sliced
1 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1/3 cup distilled white vinegar
1 1/2 teaspoons sesame oil
1/4 cup Szechwan sauce
1/4 cup soy sauce
1/3 teaspoon cayenne pepper


Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.

I just saw this one over at Allrecipes.com and had to get it on here for B & I to try. We love the hot and sour soup at a local restaurant but if we can save the money and make it at home...
The picture they had with the recipe looks absolutely delicious and so this is a must try!!!

Serves 6.