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Shrimp and Vegetable Soup

Shrimp and Vegetable Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
  2. Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 248
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 176mg
  • Sodium 945mg
  • Protein 26g
  • Carbohydrate 15g
  • Sugar 5g
  • Fiber 4g
  • Iron 5mg
  • Calcium 122mg
What does this mean? See Nutrition 101 .

Quick Tip

Shrimp
For extra flavor, boil the shrimp peels in 2 cups of water for 5 minutes, discard the peels, and use the liquid in place of the water in the recipe.

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