Mediterranean Shrimp Soup

Mediterranean Shrimp Soup

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
2 bay leaves
1/4 teaspoon fennel seeds, crushed
1/8 teaspoon black pepper
1 pound uncooked medium shrimp, peeled


  1. Place all ingredients except shrimp in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours or until vegetables are crisp-tender.
  2. 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.

Nutritional Information

Serving Size: 1-2/3 cups soup
Calories 162
Calories from Fat 17 %
Total Fat 3 g
Saturated Fat <1 g
Cholesterol 129 mg
Carbohydrate 12 g
Fiber 2 g
Protein 21 g
Sodium 678 mg

Dietary Exchange

Vegetable 2
Meat 2



Check out more recipes for European