Spicy Shrimp and Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large onion, chopped1 tablespoon olive oil2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cans (10 ounces each) diced tomatoes and green chilies, undrained1 bag birds eye "The Ultimate Southwest Blend" frozen vegetables 1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained4 1/2 teaspoons chili powder1 teaspoon sugar1/2 teaspoon salt1 pound uncooked medium shrimp, peeled and deveined1/4 cup minced fresh parsley
In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil stirring occasionally. Reduce heat; cover and simmer for 20 minutes. Stir in shrimp; cook 5-6 minutes longer or until shrimp turns pink. Stir in parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user LUCYSMOM09.
Number of Servings: 8
Recipe submitted by SparkPeople user LUCYSMOM09.
Nutritional Info Amount Per Serving
- Calories: 224.4
- Total Fat: 3.9 g
- Cholesterol: 86.1 mg
- Sodium: 1,455.6 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 8.0 g
- Protein: 18.6 g