Kashi Rice & Shrimp vege soup
- Number of Servings: 8
Ingredients
FISH MARKET Cooked Shrimp tail OFF, 2.5 cup KASHI 7 Whole Grain Pilaf, 2 cup *Full Circle FF Low Sodium Chicken Broth Organic, 4 cupSweet peppers (bell), 2 medium (approx 2-3/4" long, 2-1/2 Onions, raw, .25 cup, chopped *Mushroom Sliced Baby Bella, 3 oz *Argo 100% Pure Corn Starch, 1 tbsp*Extra Virgin Olive Oil, .5 tbsp
I add 1/2 T of Olive oil, then use a bit of butter spray AND a bit of Olive Oil spray once all the veges are in the pan. I add the ONION and GARLIC powder to taste at this time.
ADD in the BROTH
Meanwhile, the FROZEN cooked shrimp is THAWING in cold water. ONCE thawed, add it in.
After all ingredients are in the pan, I add the corn starch and lit is simmer for awhile...your call. I like the flavors to get all mixed up together.
Serving Size: Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user FITNHEALTHYAT50.
ADD in the BROTH
Meanwhile, the FROZEN cooked shrimp is THAWING in cold water. ONCE thawed, add it in.
After all ingredients are in the pan, I add the corn starch and lit is simmer for awhile...your call. I like the flavors to get all mixed up together.
Serving Size: Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user FITNHEALTHYAT50.
Nutritional Info Amount Per Serving
- Calories: 140.6
- Total Fat: 2.2 g
- Cholesterol: 84.4 mg
- Sodium: 322.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 3.9 g
- Protein: 11.1 g
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