Creole Style Red Bean Soup with Shrimp
|Olive oil||1 Tablespoon|
|Scallions||6 , thinly sliced|
|Green bell pepper||1 Medium, chopped|
|Celery||1 Medium, chopped|
|Vegetable broth||2 Cup (32 tbs)|
|Canned red kidney beans||19 Ounce (1 Can)|
|Canned italian tomatoes||14 Ounce, chopped (1 Can)|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Ground black pepper||1⁄2 Teaspoon|
|Medium shrimp||12 Ounce, thawed|
Heat the oil in a Dutch oven over medium heat.
Add the scallions, bell pepper, and celery and cook, stirring frequently, for 4 minutes, or until the vegetables are tender, adding some of the broth, 1 tablespoon at a time, if the pan gets dry.
Stir in the beans (with juice), tomatoes (with juice), marjoram, black pepper, and the remaining broth.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes, or until the flavors have blended.