Vegetable & Seafood Soup - High Protein
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Atlantic Salmon (fish), 12 oz Scallops, raw, 12 oz Shrimp, medium cooked, 2 lbsCarrots, raw, 5 medium dicedCelery, raw, 6 stalk, medium dicedYellow Peppers (bell peppers), 2 pepper, large dicedOnions, raw, 1 large, dicedGarlic, 5 clove slicedZucchini, 2 cup, sliced Canned Tomatoes, Hunt;s all natural 28ozChicken Broth, 4 cup (8 fl oz) Water, tap, 6 cup (8 fl oz) Thyme, ground, 0.5 tsp Basil, 0.5 tsp (remove)crushed red pepper, 1 tsp Parsley, dried, 1 tbsp Olive Oil, 2 tbspSalt, 1 tbsp or cajun seasoning, adjust to taste
Makes 24, 1-cup servings
Diced Veggies.
Start with hot pot, 2 tbsp olive oil.
Add onion, cook 1 min.
Add garlic, cook 1 min.
Add yellow bell pepper, carrot, celery, zuchinni cook 4 mins.
Add basil, thyme, crushed pepper & crushed bay leaves, cook 1 min.
Add salmon, scallops.
Add diced canned tomatoes, chicken broth and water, bring to a boil and cook for 10 minutes.
Season shrimp with cajun seasoning, add to soup.
Cook for 10 minutes on low.
Add parsley, 1/4 tsp gumbo file, cook for 5 minutes.
Check for seasoning / salt and adjust to taste.
Enjoy
Number of Servings: 24
Recipe submitted by SparkPeople user ANUME1109.
Diced Veggies.
Start with hot pot, 2 tbsp olive oil.
Add onion, cook 1 min.
Add garlic, cook 1 min.
Add yellow bell pepper, carrot, celery, zuchinni cook 4 mins.
Add basil, thyme, crushed pepper & crushed bay leaves, cook 1 min.
Add salmon, scallops.
Add diced canned tomatoes, chicken broth and water, bring to a boil and cook for 10 minutes.
Season shrimp with cajun seasoning, add to soup.
Cook for 10 minutes on low.
Add parsley, 1/4 tsp gumbo file, cook for 5 minutes.
Check for seasoning / salt and adjust to taste.
Enjoy
Number of Servings: 24
Recipe submitted by SparkPeople user ANUME1109.
Nutritional Info Amount Per Serving
- Calories: 120.0
- Total Fat: 3.2 g
- Cholesterol: 108.1 mg
- Sodium: 652.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.4 g
- Protein: 16.9 g
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