Soups > Soups & Stews Cookbooks
| Mediterranean Shrimp Soup
2 cans (14 1/2 ounces each) of reduced sodium chicken broth
one 14 1/2 ounce can of whole tomatoes, undrained and coarsely chopped
one 8 ounce can of tomato sauce
1 medium onion, chopped
1/2 medium green bell pepper, chopped
1/2 cup of orange juice
1/2 cup o of dry white wine, optional
8 ounces of sliced fresh mushrooms
1/4 cup of ripe olives, sliced
1 teaspoon of dried basil leaves
2 bay leaves
1/4 teaspoon of fennel seed, crushed
1/8 teaspoon of black pepper
1 pound of medium shrimp, peeled
Place all ingredients except shrimp in slow cooker. Cover and cook on LOW 4 to 4 1/2 hours or until vegetables are crisp tender.
Stir in shrimp. Cover and cook 5 to 10 minutes or until shrimp are opaque. Remove and discard bay leaves. Makes 6 servings |
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