Mediterranean Shrimp Soup
Makes 6 servings
|2||cans (14-1/2 ounces each) reduced-sodium chicken broth|
|1||can (about 14 ounces) diced tomatoes, undrained|
|1||can (8 ounces) tomato sauce|
|1||medium onion, chopped|
|1/2||medium green bell pepper, chopped|
|1/2||cup orange juice|
|1/2||cup dry white wine (optional)|
|1||jar (2-1/2 ounces) sliced mushrooms|
|1/4||cup ripe olives, sliced|
|2||cloves garlic, minced|
|1||teaspoon dried basil|
|1/4||teaspoon fennel seeds, crushed|
|1/8||teaspoon black pepper|
|1||pound uncooked medium shrimp, peeled|
- Place all ingredients except shrimp in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours or until vegetables are crisp-tender.
- Stir in shrimp. Cover; cook 15 to 30 minutes or until shrimp are opaque. Remove and discard bay leaves.
For a heartier soup, add 1 pound of firm white fish, such as or cod or haddock, cut into 1-inch pieces. Add the fish to the slow cooker 45 minutes before serving. Cover and cook on LOW.
|Serving Size:||1-2/3 cups soup|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||17 %|
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