Shrimp and Veggie Soup
- Number of Servings: 9
Ingredients
Directions
one small onion4 small yellow squash2 cups sliced mushrooms2 cups chopped cabbage2 cans low sodium chicken broth16 oz raw small shrimp1 tsp coconut oil
brown onion in coconut oil, add mushrooms, squash, shrimp, broth and cabbage. cook til shrimp are pimk and veggies to desired doneness
Serving Size: makes 9,1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user USPS669.
Serving Size: makes 9,1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user USPS669.
Nutritional Info Amount Per Serving
- Calories: 80.0
- Total Fat: 1.6 g
- Cholesterol: 76.6 mg
- Sodium: 315.5 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.1 g
- Protein: 12.6 g
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