Vegetable and Shrimp Soup

4 tbsp extra virgin olive oil
1/2 large onion, chopped
2 cloves garlic, minced
20 baby carrots, chopped
1 to 2 tbsp tomato paste
1 28oz can diced tomatoes (about 3.5 cups)
2.5 cups chicken broth
1 15oz can black beans (about 2 cups)
1 10oz package frozen spinach
about 30 large shrimp, raw
salt, to taste
pepper, to taste
garlic powder, to taste
chili powder, to taste
paprika, to taste

Heat oil in large soup pot over medium-high heat. Add onion, garlic, and baby carrots, and let cook for about 2-3 minutes, until onion is translucent and starting to soften. Make sure garlic does not burn.

Meanwhile, cook spinach according to package instructions. Set aside.

Add tomato paste to onion/garlic/carrots and stir to incorporate. Add salt, pepper, garlic powder, chili powder, and paprika to taste. Pour in diced tomatoes, with juice, blacks beans, drained, and chicken broth. Stir in spinach. Bring to a boil and reduce heat to a simmer, and cover. Let cook for 20 minutes.

After 20 minutes, add raw shrimp, cover and let cook another 10 minutes, or until shrimp is done. Serve with crusty garlic bread (optional.)

Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user WYICA918.