4-Hour Body Faux Potato Soup with Shrimp

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 211.7
  • Total Fat: 0.9 g
  • Cholesterol: 110.5 mg
  • Sodium: 529.9 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 9.8 g
  • Protein: 23.2 g

View full nutritional breakdown of 4-Hour Body Faux Potato Soup with Shrimp calories by ingredient
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How to make potato soup without the carbs How to make potato soup without the carbs
Number of Servings: 8


    Beans, great northern, 453.5 grams (remove)
    Bush's Best White Kidney Beans, 3.5 cup (remove)
    Shrimp, cooked, 16 oz (remove)
    Mixed Vegetables, canned, 1 cup (remove)
    Water, tap, 2.5 cup (8 fl oz)
    Salt, pepper, and garlic powder to taste
    Olive oil


Cut vegetables and prepare shrimp for cooking.

Pour a little olive oil into a pan. Mix all beans into the pan and mash like potatoes, slowly adding the water (leaving 1 C for the end). Mix in the veggies and shrimp. When shrimp starts to pink, add the rest of the water and bring to a boil. Let simmer for 5 minutes, and season to taste (I like a lot of garlic powder). Serve.

Number of Servings: 8

Recipe submitted by SparkPeople user RBURGER11.

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