Shrimp and Vegetable Rice Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 221.8
  • Total Fat: 4.7 g
  • Cholesterol: 66.3 mg
  • Sodium: 1,438.6 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 12.5 g

View full nutritional breakdown of Shrimp and Vegetable Rice Soup calories by ingredient
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Number of Servings: 5


    1 tbsp olive oil
    1/2 cup sliced green onions
    3/4 cup long grain white rice raw
    1/4 tsp salt
    1/4 tsp garlic powder
    1/4 tsp dill weed
    1/4 tsp black pepper
    6 cups fat free chicken broth
    1 tbsp lemon juice
    1 lb frozen broccoli, carrots and cauliflower
    4.5 oz jar sliced mushrooms, drained
    6 oz frozen cooked medium shrimp


Heat oil in pot. Add onions; cook until tender.
Add rice,garlic, salt, dill, pepper, broth and lemon jice. Mix. Bring to a boil and then simmer until rice is done.
Stir in vegetables and mushrooms. Simmer 4-5 minutes until vegetables are done.
Stir in shrimp; cook 1-2 minutes until heated through.

Number of Servings: 5

Recipe submitted by SparkPeople user CFMOSS.

TAGS:  Fish | Soup | Fish Soup |

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