4-Hour Body Faux Potato Soup with Shrimp
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
Introduction
How to make potato soup without the carbs How to make potato soup without the carbsNumber of Servings: 8
Ingredients
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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
Directions
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.
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.