Spruced up Shrimp Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 65.1
- Total Fat: 0.2 g
- Cholesterol: 44.2 mg
- Sodium: 419.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.5 g
- Protein: 6.1 g
View full nutritional breakdown of Spruced up Shrimp Soup calories by ingredient
Introduction
Low/No Calorie Soups with low sodium make a great base for an EXCEPTIONAL soup or stew. Great time saver! (If you do have the time, would be better to make the base from scratch and save on sodium.) Low/No Calorie Soups with low sodium make a great base for an EXCEPTIONAL soup or stew. Great time saver! (If you do have the time, would be better to make the base from scratch and save on sodium.)Number of Servings: 10
Ingredients
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1 can of Campbell's Select Harvest LIGHT Italian-Style Vegetable Soup
1 can (14.5 oz) Contadina Tomatoes Diced with Italian Herbs
Half pound of Cooked Shrimp (Head, shell and tail removed; chop into smaller chunks if desired)
1 Lemon, juiced
2 Tbs Oregano
2 Tbs Dried Onion (or diced fresh)
1 Tbs Garlic Powder (could sub with Garlic Salt, but that would up the sodium)
1 Tbs Italian Seasoning (premixed - OPTIONAL)
Directions
Pour the can of soup into a saucepan and let it warm up over medium heat while preparing and adding the other ingredients.
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Add the seasonings, stir.
Add the shrimp.
Squeeze the lemon juice over the shrimp.
Add a dash of black pepper, if desired.
Stir occassionally until heated through.
Makes 10 half cup servings.
(I usually have two servings-1 cup- for a lunch.)
Number of Servings: 10
Recipe submitted by SparkPeople user WOLFKITTY.
.
Add the seasonings, stir.
Add the shrimp.
Squeeze the lemon juice over the shrimp.
Add a dash of black pepper, if desired.
Stir occassionally until heated through.
Makes 10 half cup servings.
(I usually have two servings-1 cup- for a lunch.)
Number of Servings: 10
Recipe submitted by SparkPeople user WOLFKITTY.
Member Ratings For This Recipe
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CD2716371
