Vegetable & Seafood Soup - High Protein

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Nutritional Info

Servings Per Recipe: 24
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

View full nutritional breakdown of Vegetable & Seafood Soup - High Protein calories by ingredient

Introduction

Soup includes 389 g of protein from seafood and tons of veggies. It's light and tasty. Salmon, shrimp & scallops are used. Soup includes 389 g of protein from seafood and tons of veggies. It's light and tasty. Salmon, shrimp & scallops are used.

Minutes to Prepare: 15

Minutes to Cook: 32

Number of Servings: 24

Ingredients

Atlantic Salmon (fish), 12 oz

Scallops, raw, 12 oz

Shrimp, medium cooked, 2 lbs

Carrots, raw, 5 medium diced

Celery, raw, 6 stalk, medium diced

Yellow Peppers (bell peppers), 2 pepper, large diced

Onions, raw, 1 large, diced

Garlic, 5 clove sliced

Zucchini, 2 cup, sliced

Canned Tomatoes, Hunt;s all natural 28oz

Chicken 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 tbsp

Salt, 1 tbsp or cajun seasoning, adjust to taste

Directions

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.