Mediterranean-Style Shrimp Vegetable Soup

Serves: 6 (about 1-1/2 cups each) Ratings | Read Comments Add Star Rating | Add Comments Printer-Friendly Version Email This Recipe and/or Share |

Ingredients

• Olive oil cooking spray
• 2 cups sliced mushrooms
• 1 medium onion, chopped
• 1/2 medium green bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (16-oz) reduced-sodium whole tomatoes, undrained, coarsely chopped
• 1 can (8 ounces) reduced-sodium tomato sauce
• 1 pound peeled, de-veined shrimp
• 1-2 cups vegetable broth
• 1/2 cup dry white wine or orange juice
• 1/2 - 1 cup clam juice
• 2 strips orange rind (3 x 1/2 inch)
• 2 bay leaves
• 1 teaspoon dried marjoram leaves
• 1/2 - 3/4 teaspoon dried savory leaves
• 1/4 teaspoon fennel seeds, crushed
• Salt and pepper, to taste

Directions

1. Spray large saucepan with cooking spray; heat over medium heat until hot. Add mushrooms, onion, bell pepper, and garlic; saute, covered, until vegetables are tender, 8 to 10 minutes. Add remaining ingredients, except salt and pepper; heat to boiling. Reduce heat and simmer, covered, 10 to 15 minutes. Season to taste with salt and pepper.

Nutritional Information (Per Serving) Calories: 121 Protein: 14.8 g Sodium: 211 mg Cholesterol: 115.6 mg Fat: 1.1 g Carbohydrates: 10.7 g Exchanges: 2 Vegetable, 1 Meat Source: 1,001 Recipes For People with Diabetes