Vegetable Shrimp Soup

For lunch today I was in the mood for soup and I also had shrimp in my fridge leftover from last night that I needed to use, so I figured why not make a shrimp soup?!



1/2 lb fresh, peeled shrimp

14 oz can of diced tomatoes

2 1/2 cups of low sodium, fat-free chicken broth

1/8 cup chopped onion

1 celery stalk, chopped

1 garlic clove, crushed

1 1/4 cup frozen vegetable mix (corn, green beans, lima beans, peas, and carrots)

1 t. paprika

1 t. parsley

dash of thyme

dash of cayenne pepper

drizzle of olive oil

First, put shrimp in a bowl and add about a teaspoon of paprika and stir to coat the shrimp.  In a pan over low-medium heat, add a drizzle of olive oil. Once the pan is heated, add onions, celery, garlic, thyme and cayenne pepper.  Stir in the veggie mix, diced tomatoes, chicken broth, and parsley.  Lastly, add the shrimp, cover the pan, and let the soup simmer for about 7-8 minutes, stirring occasionally. Check to make sure the shrimp are cooked and it’s done!

Serves 2


Nutrition Facts (Per Serving):

Calories: 182

Carbs: 21 g

Protein: 15 g

Fat: 2 g


3 thoughts on “Vegetable Shrimp Soup

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